Spring-Vegetable Paella

Spring-Vegetable Paella
Spring-Vegetable Paell If you have olive oil, chicken broth, tomato, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

1
In a large frying pan, heat the oil over moderately low heat.
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Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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OnionOnion
3
Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
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PimientoPimiento
GarlicGarlic
TomatoTomato
4
Stir in the salt, turmeric, and rice.
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TurmericTurmeric
RiceRice
SaltSalt
5
Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
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Chicken BrothChicken Broth
ParsleyParsley
WaterWater
RiceRice
6
Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes.
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ArtichokeArtichoke
AsparagusAsparagus
BeansBeans
PeasPeas
7
Remove from the heat and let stand, covered, for 10 minutes before serving.
8
Wine Recommendation: Sauvignon blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines. Pungent, yet balanced, a sauvignon blanc from New Zealand is what you want here.
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Sauvignon BlancSauvignon Blanc
ArtichokeArtichoke
AsparagusAsparagus
WineWine

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score42
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