Vegetable Paella


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Try out this delicious and healthy low-fat dinner option to keep your family happy and healthy.

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Time needed

20 min preparation + 60 min cooking


  • 1 C. uncooked regular long-grain brown or white rice
  • 2 3/4 C. water
  • 1 lb. asparagus, cut into 2-inch pieces
  • 3 C. fresh broccoli florets
  • 2 tsp. olive oil
  • 1 med. red bell pepper, chopped (1 C.)
  • 2 sm. zucchini, chopped (1 1/4 C.)
  • 1 med. onion, chopped (1/2 C.)
  • 3/4 tsp. salt
  • 1/2 tsp. saffron threads or 1/4 tsp. ground turmeric
  • 2 lg. tomatoes, seeded and chopped (2 C.)
  • 2 15-oz. cans garbanzo beans, drained, rinsed
  • 1 10-oz. box frozen sweet peas, thawed, drained
  • Lettuce leaves, if desired

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Cook rice in water 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-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell peppers, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except lettuce leaves. Serve on platter or individual serving plates lined with lettuce if desired.

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