Monday, February 13, 2012

Paella by Colleen Guenther inspired by Vegetarian Times

This is a delicious vegetarian version of Paella. Who says you need seafood in a Paella to make it sing.... I really liked this dish! Double the recipe to make enough for 4. This one makes enough for two.

What you need:
1.5 Tbs. Olive Oil
2 cups broccoli florets
3/4 cup chopped red pepper
4 green onions thinly sliced
2 cups vegetable broth
2 cloves garlic minced
4 pinches of saffron threads crumbled
1/2 cup short grain white rice
1/2 cup frozen peas
1/2 cup halved grape tomatoes
6 pitted green olives halved
6 pitted black olives halved
1 juice from a lemon
1/4 chopped fresh parsley


Heat oil in a large nonstick skillet over medium heat. Add broccoli, bell peppers and green onion; cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes. Then, sprinkle your peas, tomatoes, and olives over the rice. Cover and cook for 8 more minutes or until the rice is tender. Remove from heat and let rest, covered, for 5 more minutes. When done, squeeze on your lemon juice, salt and pepper (if you like) and the parsley. Enjoy!

No comments:

Post a Comment