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Vegetable Paella
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Authored By: Polly Pitchford, Full Spectrum Health™
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Vary the vegetables to suit your taste; but the saffron is a must for its distinct flavor.
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Diet Types: Low Fat, Vegan, Vegetarian
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Ingredients:
1 large Spanish onion, chopped1 red bell pepper, chopped3 cloves garlic, minced1 cup frozen artichoke hearts, thawed2 cups tightly packed fresh spinach1/2 cup water2 2/3 cups vegetable broth1/2 teaspoon salt1 1/4 cup white Basmati Rice1/2 teaspoon paprika1/4 teaspoon Saffron Threads1 cup frozen lima beans1/2 cup frozen peas
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Sauté onion, pepper and garlic in olive oil until just wilted.
Add artichoke hearts and sauté 2 minutes.
Add spinach, water and broth and bring to a boil. Add rice, salt, paprika and saffron. Stir. Cover, reduce heat and simmer 15 minutes.
Stir in lima beans and peas, cover and simmer another 10 minutes. Serve hot. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 348
Calories from Fat 12
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% Daily Value*
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| | Total Fat 1g | 2% | | | Saturated Fat 0g | 1% | | | Mono Fat 0g | | | | Sodium 650mg | 27% | | | Total Carbs 73g | 24% | | | Dietary Fiber 8g | 31% | | | Sugars 2g | | | | Protein 11g | | | | Vitamin B-6 | 20% | | | Calcium | 7% | | | Iron | 33% | | | Vitamin A | 44% | | | Vitamin E | 5% | | | Vitamin C | 80% | | | Thiamin | 33% | | | Riboflavin | 12% | | | Niacin | 22% | | | Pantothenic acid | 11% | | | Zinc | 9% | | | Copper | 10% | | | Manganese | 70% | | | Selenium | 20% | | | Magnesium | 19% | | | Phosphorus | 17% | | | Potassium | 16% | | | Folate | 61% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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