2003 Garden Paella

By boandozzy

One serving (1-2/3 cups) equals 359 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 1,254 mg sodium, 68 g carbohydrate, 8 g fiber, 11 g protein.

Diabetic Exchanges: 3 starch, 3 vegetable, 1 fat.

Originally published as Garden Paella in Light & Tasty August/September 2002, p45

Ingredients

• 1 large onion, chopped
• 2 tablespoons olive oil
• 1-1/2 cups uncooked long grain rice
• 3 garlic cloves, minced
• 2-1/2 cups vegetable broth
• 1-1/2 cups sliced carrots
• 1-1/2 cups frozen cut green beans, thawed
• 1 medium sweet red pepper, julienned
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon paprika
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 2 plum tomatoes, seeded and chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed

Preparation

Step 1

In a large nonstick skillet, saute onion in oil for 2 minutes. Add rice and garlic; saute 1 minute longer. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender.

Stir in the artichoke hearts, tomatoes, peas and corn; heat through. Yield: 6 servings.