Recipe: Vegetable Paella (using asparagus, broccoli, garbanzo beans, and peas)

VEGETABLE PAELLA

1 cup uncooked regular long-grain brown or white rice
2 3/4 cups water
1 pound asparagus, cut into 2-inch pieces
3 cups fresh broccoli florets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped
2 small zucchini, chopped
1 medium onion, chopped
3/4 teaspoon salt
1/2 teaspoon saffron threads (or 1/4 teaspoon ground turmeric)
2 large tomatoes, seeded and chopped
2 cans (15 to 16 ounces each) garbanzo beans, drained and rinsed
1 (10 ounces) box frozen peas, thawed, drained
Lettuce leaves (optional, to serve)

Cook rice in water as directed on package; set aside and keep warm.

In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.

In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.

Stir in remaining ingredients except lettuce leaves. Serve on platter or individual serving plates lined with lettuce if desired.

Makes 6 servings
Source: Betty Crocker Easy Everyday Vegetarian