Thursday, October 2, 2008
Ole, Vegetable Paella
It's cooling down outside and so it's time for warming up inside. This recipe for Paella is not quite like an original recipe from Spain, because it's minus the meat and saffron, but tasty just the same.
It's also a good use of some of the plum tomatoes and bell peppers you may have grown this year.
Fast and easy to make, it's heart healthy besides. What more could you want?
1/2 c. chopped onion
1 clove garlic, minced
Nonstick olive oil cooking spray
1 can ( 14 1/2 oz) fat free, reduced-sodium, chicken or vegetable broth
1 c. uncooked rice
1 c. plum tomatoes, chopped
1/4 c. water
1/2 t. diced oregano
1/2 t. chili powder
1/8 t. turmeric
1/8 t. salt
1 red bell pepper, cut into short strips
1 jar (6 oz) marinated artichoke hearts, drained and quartered
1/2 c. frozen peas
1/8 t. hot pepper sauce
1. Place onion and garlic in 2-quart microwavable casserole. Spray lightly with cooking spray. Microwave at HIGH 30 seconds
2. Add broth, rice, tomatoes, water, oregano, chili powder, turmeric, salt, and black pepper. Cover with vented plastic wrap. Microwave at HIGH 5 minutes. Stir in bell pepper, artichokes, peas, and hot sauce. Microwave at MEDIUM (50%) 15 to 17 minutes or until broth is absorbed and rice is tender.
Makes 4 ( 1 1/2 cup servings)
Note: If plum tomatoes are unavailable, substitute 1 can (14 1/2 oz.) undrained diced tomatoes. Omit water.
Diabetic Cooking - Jan./Feb. 2004
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories