Vegetable and brown rice paella

By pete

285 calories - 4 g fat

Ingredients

• 6 c low sodium veg broth
• 1/8 tsp saffron
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 ts salt
• 1 tbl olive oil
• 1 med onion diced
• 1 red pepper sliced
• 2 cloves garlic, minced
• 3 med tomatoes diced
• 1 1/2 c short grain brown rice
• 1 sm bunch thin asparagus cut into 2' lengths
• 6 can artichoke hearts, halved
• 1 cup frozen peas

Details

Servings 6
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

preheat oven 400'

bring broth to a simmer stir in saffron, paprika, cayenne & salt
set aside

heat oil in large ovenproof skillet
add onion bell pepper, garlic
cook for 5 minutes stirring often
add tomatoes and rice stir to combine
pour in remain broth and bring to boil
cover and place in over bake for 30 minutes
remove skillet uncover, place asparagus, artichokes on top, pushing vegs into the rice,
scatter peas on top
cover and return to oven for 10 minutes
uncover and cook for 5 minutes more until all broth is absorbed
let stand for 5 minutes