Yuca's vegetarian paella
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Vegetable broth |
| ¼ | cup | Olive oil |
| 1 | Tomato; diced | |
| 1 | small | Onion; diced |
| 2 | tablespoons | Minced garlic |
| 1 | pinch | Saffron threads |
| 2 | cups | Aborio rice |
| ½ | cup | Mushrooms; quartered |
| ½ | cup | Sliced asparagus |
| ½ | cup | Diced zucchini |
| ½ | cup | Diced yellow squash |
| ½ | cup | Diced red bell pepper |
| ¼ | cup | Broccoli florets |
Directions
Bring the stock to a boil, and then turn off hrat. Meanwhile heat the olive oil over medium heat in a large saucepan. Saute the tomato, onion, and garlic until the onion is tramslucent, about 5 minutes.
Stir in the saffron. Add the rice, and stir to coat with oil. Ladle hot stock over the rice until covered. Simmer, stirring constantly, until stock is absorbed. Repeat until stock is used up or the rice is cooked (slightly al dente), 15-20 minutes. Stir in the mushrooms, asparagus, zucchini, yellow squash, red pepper, and broccoli. Turn off the heat and cover the pan until the vegetables are warmed through.
Nutritional info per serving: 556 cal; 17g pro, 83g carb, 16g fat(26%) Exchanges: 2 veg, 4.9 bread, 1 meat, 2.7 fat Source: Miami Herald, 2/22/96 format by Lisa Crawford, 7/6/96