A mouth-watering dish that includes a variety of ingredients and is easy to prepare.
3 cups low-sodium vegetable broth
1 pinch of ground saffron
1 teaspoon dry thyme leaves
1/4 cup white wine
Vegetable and Rice Mixture:
2 cups cooked Idaho beans of your choice
1 tablespoon olive oil
2 teaspoons minced garlic
1/2 cup diced red onion
2-1/2 cups coarsely chopped vegetables (Combination could include: green beans, carrots, green and red bell peppers, artichoke hearts, zucchini, celery, mushrooms)
1-1/2 cups paella rice
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh tomato, seeded and chopped
1/4 cup green peas
2 tablespoons minced parsley
In a small saucepan, bring “seasoned broth” ingredients to a simmer. Continue to simmer while you begin paella.
In large, heavy pot over medium-high heat, heat olive oil; add garlic, onions, and vegetables and cook 3 minutes. Add rice, paprika, salt, pepper, and beans; cook 3 minutes, while stirring. Add the hot seasoned stock to the vegetable/rice mixture and bring to a boil. Stir well, then reduce heat to low and continue to cook covered for 20-25 minutes, stirring often. Add tomatoes and parsley, and stir to combine.
Notes: For a more traditional paella, place into shallow baking pan and bake in 375 degree F. oven for 10 minutes after cooking, and decorate the top of the finished dish with the tomatoes and parsley. Paella rice is short-grained pearl rice and will make the dish creamier and more authentic. Italian Arborio or pearl rice may be substituted.
Amount Per Serving
Cals: 333 From Fat: 9%
Total Fat: 3.1g
Total Carb: 59.6g
Dietary Fiber: 7.3g