ZESTY VEGGIE PAELLA
This dish is not only savory and zesty, but also very healthy. My family loved this dish and so will you! The vegetables and spices used can be switched and substituted for unlimited tasty combinations.
Provided by SpringShoot
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, cook onion, red pepper, and garlic with olive oil over medium high heat; stir occasionally for about 5 minutes until vegetable are softened.
- Add rice stir to coat with oil and vegetable mixture.
- Add tomatoes, broth, and red pepper flakes.
- Bring to a boil.
- Cover and reduce heat to medium low.
- Cook for 10 minutes; stirring occasionally.
- Add zucchini, artichoke hearts, and carrots.
- Continue to cook, covered, for 15-20 minutes until broth is almost absorbed.
- Add peas and parsley and cook a few more minutes until heated through.
Nutrition Facts : Calories 139, Fat 3.9, SaturatedFat 0.6, Sodium 167.5, Carbohydrate 23.8, Fiber 4.8, Sugar 6.2, Protein 3.7
VEGETABLE PAELLA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
- Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
- Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
- Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired
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