Spring Vegetable Paella

Name: Spring Vegetable Paella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 454 grams asparagus, cut into 2-inch pieces; 710 milliliters broccoli flowerets; 850 grams cans each) Progresso® chick peas (garbanzo beans), drained, rinsed; 118 milliliters medium onion, chopped; 283 grams package frozen green peas, thawed; 237 milliliters medium red bell pepper, chopped; 946 milliliters cooked brown or regular long-grain rice; 1 teaspoons saffron threads or 1/4 teaspoon ground turmeric; 1 teaspoons salt; 473 milliliters large tomatoes, seeded and chopped; 2 teaspoons olive or vegetable oil; 296 milliliters small zucchini, chopped

You can never have too many main course recipes, so give Spring Vegetable Paellan a try. This recipe makes 6 servings with 682 calories, 22g of protein, and 6g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up regular rice, zucchini, tomatoes, and a few other things to make it today. It will be a hit at your Spring event. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.

Ingredients you will need

Asparagus

Broccoli

Water

Equipment you will use

Sauce Pan

Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.

Ingredients you will need

Bell Pepper

Asparagus

Broccoli

Zucchini

Onion

Cooking Oil

Equipment you will use

Frying Pan

Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

454grams

asparagus, cut into 2-inch pieces 710milliliters

broccoli flowerets 850grams

cans each) Progresso® chick peas (garbanzo beans), drained, rinsed 118milliliters

medium onion, chopped 283grams

package frozen green peas, thawed 237milliliters

medium red bell pepper, chopped 946milliliters

cooked brown or regular long-grain rice 1teaspoons

saffron threads or 1/4 teaspoon ground turmeric 1teaspoons

salt 473milliliters

large tomatoes, seeded and chopped 2teaspoons

olive or vegetable oil 296milliliters

small zucchini, chopped

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Tridente Tridente Tempranillo. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 18 dollars per bottle.