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Vegetarian Paella
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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:
1
tablespoon olive oil
1
medium onion, chopped
1
serrano pepper,* finely chopped
1
red bell pepper, diced
1
green bell pepper, diced
3
cloves garlic, minced
1/2
teaspoon saffron threads, crushed
1/2
teaspoon paprika
1
cup uncooked long-grain white rice
3
cups water
1
can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1
can (14 ounces) artichoke hearts in water, drained and cut into halves
1
cup frozen green peas
1-1/2
teaspoons 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 |
This recipe appears in: European
