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-> [Low-calorie, Spanish, Vegetarian, Western European] -> [Yuca's vegetarian paella Recipe] |
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Yuca's vegetarian paella
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| Artist: |
_ |
| Categories: |
Low-calorie, Spanish, Vegetarian, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 5
| cup | Vegetable broth | | 1/4
| cup | Olive oil | | 1
| | Tomato, diced | | 1
| small | Onion, diced | | 2
| tbsp | Minced garlic | | 1
| pinch | Saffron threads | | 2
| cup | Aborio rice | | 1/2
| cup | Mushrooms, quartered | | 1/2
| cup | Sliced asparagus | | 1/2
| cup | Diced zucchini | | 1/2
| cup | Diced yellow squash | | 1/2
| cup | Diced red bell pepper | | 1/4
| cup | Broccoli florets |
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Procedures:
| 1 | Bring the stock to a boil, and then turn off hrat. | | 2 | Meanwhile heat the olive oil over medium heat in a large saucepan. | | 3 | Saute the tomato, onion, and garlic until the onion is tramslucent, about 5 minutes. | | 4 | Stir in the saffron. | | 5 | Add the rice, and stir to coat with oil. | | 6 | Ladle hot stock over the rice until covered. | | 7 | Simmer, stirring constantly, until stock is absorbed. | | 8 | Repeat until stock is used up or the rice is cooked (slightly al dente), 15-20 minutes. | | 9 | Stir in the mushrooms, asparagus, zucchini, yellow squash, red pepper, and broccoli. | | 10 | Turn off the heat and cover the pan until the vegetables are warmed through. | | 11 | nutritional info per serving: 556 cal; 17g pro, 83g carb, 16g fat(26%) exchanges: 2 veg, 4.9 bread, 1 meat, 2.7 fat |
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