VEGETABLE AND BROWN RICE PAELLA

(from kylerhea’s recipe box)

We used chicken broth instead, half a bag of mixed vegetables instead of the peas and put them in with the rice and tomatoes, and used Instant Brown Rice from Wegman’s. This was very good and made a healthy amount.

Source: Elyssa's magazine

Prep time: 15 minutes
Cook time: 50 minutes
Serves 6 people

Categories: Faves, artichokes, asparagus, main dish, peasSummer08, rice, vegetarian

Ingredients

  • 6 cups low-sodium vegetable broth
  • 1/8 tsp saffron
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 3 medium tomatoes or 4 large plum tomatoes, diced (or one 14-ounce can low-sodium diced tomatoes)
  • 1 1/2 cups short-grain brown rice
  • 1 small bunch thin asparagus, cut into 2-inch lengths
  • 6 canned artichoke hearts, halved
  • 1 cup frozen peas

Directions

  1. *Preheat oven to 400 degrees F. In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.

  2. *Heat oil in a large overnproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often.

  3. *Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.

  4. *Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter the peas over the top. Cover and return to overn for 10 minutes.

  5. *Uncover and cook for 5 minutes more, or until all broth is absorbed. Let stand for 5 minutes before serving.

Email to a friend | Print this recipe | Back