Vegetarian Paella

By hmorris31

Serving Size: 2 cups
Calories: 375
Fat: 7g
Protein: 9g
Carbs: 65g
Fiber: 8g

Ingredients

• 2 Tbsp olive oil
• 1 Medium yellow onion, chopped
• 1 Medium red bell pepper, seeded and ribbed, chopped
• 2 Cloves garlic, minced
• 1 1/2 Cups uncooked converted rice
• 2 Cans (14.5oz each) reduced-sodium vegetable broth
• 1/2 Cup dry white wine
• 1/2 Tsp crushed saffron threads, smoked paprika or ground tumeric
• 3/4 Tsp salt
• 1/4 Tsp red pepper flakes
• 1 Can (15oz) garbanzo beans, rinsed and drained
• 1 Package (11oz) frozen artichoke hearts, thawed
• 1/2 Cup frozen peas

Preparation

Step 1

Heat oil in medium skillet over medium heat
Add onion, bell pepper, and garlic.
Cook, stirring occasionally until onion softens
Transfer to slow cooker
Add rice, broth, wine, saffron, salt and red pepper flakes
Stir to level rice
Cover and cook on low 3 hours
Add garbanzo beans, artichoke hearts and peas to slow cooker, do not stir
Cover and cook on low about 30 minutes, until rice is tender and liquid is absorbed
Stir well and serve hot