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Spring Vegetable Paella (Week of 5/29)

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 Spring Vegetable Paella
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1/4 cup sliced jarred pimientos drained and chopped
  • 1 Tomato peeled and chopped
  • 1 clove garlic minced
  • 1 1/4 teaspoons Salt
  • 1/4 teaspoon turmeric
  • 2 cups Rice preferably medium grain such as arborio
  • 3 cups vegetable broth
  • 1 cup water
  • 1/2 cup flat-leaf parsley chopped
  • 1/2- pound asparagus tough ends snapped off and discarded, spears cut into 2-inch pieces
  • 1 cup frozen peas
  • 1 6 1/2-ounce jar marinated artichoke hearts drained and sliced
  • 2 cups canned cannellini beans drained and rinsed
Course Main Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1/4 cup sliced jarred pimientos drained and chopped
  • 1 Tomato peeled and chopped
  • 1 clove garlic minced
  • 1 1/4 teaspoons Salt
  • 1/4 teaspoon turmeric
  • 2 cups Rice preferably medium grain such as arborio
  • 3 cups vegetable broth
  • 1 cup water
  • 1/2 cup flat-leaf parsley chopped
  • 1/2- pound asparagus tough ends snapped off and discarded, spears cut into 2-inch pieces
  • 1 cup frozen peas
  • 1 6 1/2-ounce jar marinated artichoke hearts drained and sliced
  • 2 cups canned cannellini beans drained and rinsed
Instructions
  1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
  2. Stir in the salt, turmeric, and rice. Add the vegetable broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
  3. Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.