Vegetable Paella

By Hklbrries

Ingredients

• 1 cup uncooked regular long-grain brown or white rice
• 2 3/4 cups water
• 1 pound asparagus, cut into 2-inch pieces
• 3 cups fresh broccoli florets
• 2 tsp olive or vegetable oil
• 1 medium red bell pepper (1 cup), chopped
• 2 small zucchini (1 1/4 cups), chopped
• 1 medium onion (1/2 cup), chopped
• 3/4 tsp salt
• 1/2 tsp saffron threads or 1/4 tsp ground turmeric
• 2 large tomatoes (2 cups), seeded and chopped
• 2 (15 to 16 ounce) cans chickpeas, drained and rinsed
• 1 (10 ounce) box frozen sweet peas, thawed and drained
• Lettuce leaves, if desired

Preparation

Step 1

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 pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.

Stir in rice, tomatoes, chickpeas and sweet peas; heat through. Serve on platter or on individual serving plates lined with lettuce if desired.