See Also: Vegetarian Paella(recipes)
Paella(recipes)
paella(dictionary)
paella(dictionary)
Paella on the barbecue(recipes)
Paella de Valencia(recipes)
Prawn paella(recipes)
Paella Salad(recipes)
Mixed paella(recipes)
Seafood Paella(recipes)

Vegetarian Paella (recipes)


Vegetarian Paella

Yield: Makes 6 servings

This colorful Spanish dish is named for the special shallow two-handled pan in which it is traditionally prepared and served.





Ingredients:



1tablespoon olive oil

1medium onion, chopped

1serrano pepper,* finely chopped

1red bell pepper, diced

1green bell pepper, diced

3cloves garlic, minced

1/2teaspoon saffron threads, crushed

1/2teaspoon paprika

1cup uncooked long-grain white rice

3cups water

1can (15 ounces) chickpeas (garbanzo beans), rinsed and drained

1can (14 ounces) artichoke hearts in water, drained and cut into halves

1cup frozen green peas

1-1/2teaspoons grated lemon peel

Fresh bay leaves (optional)

Lemon slices (optional)









Preparation:





1.Preheat oven to 375°F. Heat oil in heavy ovenproof skillet over medium-high heat. Add onion, serrano pepper and bell peppers; cook and stir about 7 minutes.2.Add garlic, saffron and paprika; cook 3 minutes. Add rice; cook and stir 1 minute. Add water, chickpeas, artichoke hearts, green peas and lemon peel; mix well.3.Cover; bake 25 minutes or until rice is tender. Garnish with fresh bay leaves and lemon slices.









Nutritional Information:







Serving Size:







Sodium

561 mg







Protein

10 g







Fiber

5 g







Carbohydrate

60 g







Saturated Fat

1 g







Total Fat

10 g







Calories from Fat

24 %







Calories

371









Dietary Exchange:







Fat

1-1/2







Vegetable

2







Starch

3-1/2