Vegetarian fat-free paella

Yield: 8 Servings

Measure Ingredient
2 cups Brown long grain rice
5 cups Vegetable broth
1 large Onion; coarsely chopped
1 pack (12-oz) Italian style tofu sausage (I use Lean & Lucious) cut into 1 inch pieces
⅓ pounds Fresh green beans; or so, washed and cut into 1 inch pieces
1 can (16-oz) artichoke hearts; packed in water; not oil!!
1 can (16-oz) garbanzo beans (chick peas) or equivilent home cooked
1 Red or green bell pepper; cut into 1 inch pieces
½ pounds Small button mushrooms; cleaned; left whole (cut large ones in half)
½ cup Sun dried tomatoes; snipped into 1 inch piecces -or- (up to)
2 Fresh tomatoes; cut into wedges
1 pinch Saffron threads (optional)
1 teaspoon Dried marjoram or oregano

Date: Mon, 15 Apr 1996 12:12:30 -0400 From: jrg14@... (Jan Gordon)

Saute the onion and tofu sausage in a non stick skillet until onion is soft and sausage in browning. Put all ingredients into a large casserole or dutch oven, cover and bake for about 1½ hour at 350. Check after one hour to be sure there is enough liquid. If you prefer, you can cook this on the top of the stove as well. As always, feel free to personalize this to suit your taste.

FATFREE DIGEST V96 #105

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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