Vegetable Paella
2 TB olive oil
2 cloves garlic, finely chopped
1 large onion, chopped
1 cup uncooked quick cooking brown rice
1 cup chicken or vegetable broth
1/2 t saffron threads, crushed
1 bag (16 oz) frozen veggies (peas, carrots, snow peas, baby corn, etc...)
1 can (14 oz) stewed tomatoes, undrained
Heat oil over medium heat. Cook garlic and onion until tender. Stir in remaining ingredients; reduce heat. Cover and cook 5 minutes, stirring occasionally; remove from heat. Let stand covered for 5 minutes. (4 servings and 325 calories per serving)
Okay.. Here's what I did: I used leftover rice (as previously stated, I cook a lot of rice at one time.) Because the rice was already cooked, I didn't need any broth. Instead of spending a small fortune on saffron, I used turmeric (aka indian saffron. it's also used in curry blends.) For veggies, I tossed in frozen pepper strips that I roughly chopped, broccoli and petite peas. I despise stewed tomatoes. No clue why, just don't like them. I used a can of crushed tomatoes instead. All I did was cook the onion, add the frozen veggies (except for the peas, they went in last), add the rice, spice, tomatoes and heat thoroughly. It took less than 20 minutes! I took about 1/3 out and set it aside for me and then added smoked turkey sausage to the pan for the boys. They loved it!! Tyler will eat pretty much anything that has broccoli in it and Gabe had two huge helpings. This recipe is definitely going into the rotation!
And here I am (tuesday july 13)
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