Vegetable Paella

Vegetable Paella
Serves 6

(Preparation 30 minutes, start to finish – 55 minutes)

1 cup uncooked brown rice
2 ¾ cups water
1 pound fresh asparagus, cut into 2” pieces (if you cannot find asparagus try carrots or celery)
3 cups fresh broccoli florets
2 tsp olive or canola oil
1 medium red bell pepper, chopped (appx 1 cup)
2 small zucchini, chopped (1 ¼ cups)
1 medium onion chopped (1/2 cup)
¾ tsp salt
½ tsp saffron threads OR ¼ tsp ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
Two 15-16 ounce cans chickpeas, drained and rinsed
10 ounce box frozen sweet peas, thawed and drained

Cook rice as directed on package, set aside and keep warm.
In 2 quart saucepan, heat 1 inch water to boiling, add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
In 10” skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron or turmeric; cook 5 minutes, stirring occasionally, until onion is crisp-tender.

Stir in rice, tomatoes, chickpeas and sweet peas, heat through. Serve

Nutrition information per serving:
460 calories
7 g total fat
1 g saturated fat
0 mg cholesterol
720 mg sodium
81 g carbohydrates
19 g dietary fibers
20 g protein