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Vegetarian Paella
Vegetarian Paella
Yield: Makes 6 servings
This colorful Spanish dish is named for the special shallow two-handled pan in which it is traditionally prepared and served.
Ingredients:
1tablespoon olive oil
1medium onion, chopped
1serrano pepper,* finely chopped
1red bell pepper, diced
1green bell pepper, diced
3cloves garlic, minced
1/2teaspoon saffron threads, crushed
1/2teaspoon paprika
1cup uncooked long-grain white rice
3cups water
1can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1can (14 ounces) artichoke hearts in water, drained and cut into halves
1cup frozen green peas
1-1/2teaspoons grated lemon peel
Fresh bay leaves (optional)
Lemon slices (optional)
Preparation:
1.Preheat oven to 375°F. Heat oil in heavy ovenproof skillet over medium-high heat. Add onion, serrano pepper and bell peppers; cook and stir about 7 minutes.2.Add garlic, saffron and paprika; cook 3 minutes. Add rice; cook and stir 1 minute. Add water, chickpeas, artichoke hearts, green peas and lemon peel; mix well.3.Cover; bake 25 minutes or until rice is tender. Garnish with fresh bay leaves and lemon slices.
Nutritional Information:
Serving Size:
Sodium
561 mg
Protein
10 g
Fiber
5 g
Carbohydrate
60 g
Saturated Fat
1 g
Total Fat
10 g
Calories from Fat
24 %
Calories
371
Dietary Exchange:
Fat
1-1/2
Vegetable
2
Starch
3-1/2
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