Spring Vegetable Paella Recipe

Name: Spring Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice; 5 -6 artichoke hearts, packed in brine; 1 1/2 cups brown rice; 1 teaspoon salt; 1 pinch saffron (I didn't have saffron, so substituted turmeric); Vegetables; 2 cups minced onions; 1 cup finely chopped celery; 2 cloves garlic, minced or pressed; 1 tablespoon extra virgin olive oil; 1 teaspoon dried thyme; 1 red bell pepper, seeded and chopped; 1 lb asparagus, rinsed,trimmed,and cut into two-inch pieces (about 2 cups); 1 1/2 cups fresh green peas or 1 1/2 cups frozen green peas (10-ounce package); 1 cup chopped tomato; salt & fresh ground pepper; 1/2 cup chopped chives or 1/2 cup scallion; steamed snow peas (optional)

Servings: persons

Rice
5 -6 artichoke hearts, packed in brine
1 1/2 cups brown rice
1 teaspoon salt
1 pinch saffron (I didn't have saffron, so substituted turmeric)
Vegetables
2 cups minced onions
1 cup finely chopped celery
2 cloves garlic, minced or pressed
1 tablespoon extra virgin olive oil
1 teaspoon dried thyme
1 red bell pepper, seeded and chopped
1 lb asparagus, rinsed,trimmed,and cut into two-inch pieces (about 2 cups)
1 1/2 cups fresh green peas or 1 1/2 cups frozen green peas (10-ounce package)
1 cup chopped tomato
salt & fresh ground pepper
1/2 cup chopped chives or 1/2 cup scallion
steamed snow peas (optional)

1
Drain the artichoke hearts, reserving the brine.
2
Quarter the artichoke hearts and set aside.
3
Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
4
Cover and bring to a boil on high heat.
5
Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
6
When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
7
Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
8
Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
9
Add salt and pepper to taste.
10
To serve the paella, spread the rice on a large platter or in a large bowl.
11
Top the rice with the vegetables and their juices.
12
Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
13
Enjoy!

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Rice, 5 -6 artichoke hearts, packed in brine, 1 1/2 cups brown rice, 1 teaspoon salt, and more.

Yes, Spring Vegetable Paella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Paella

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