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garden-paella

Photo by: Mark Shapiro
Comments: 0
 

Recipe

This comforting rice dish is not only pretty, but nutritiously chockfull of vegetables and other good things.

Yield : Makes 4 to 6 servings

Ingredients

  • 2 tbsp (25 mL) olive oil
  • 1 sweet red pepper, cut in strips
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, peeled and chopped
  • 1½ cups (375 mL) Arborio or other short-grain rice
  • 3 cups (750 mL) chicken or vegetable stock
  • ¾ tsp (4 mL) salt
  • ¼ tsp (1 mL) saffron threads, crushed
  • 1 lb (500 g) asparagus
  • ½ cup (125 mL) sliced unblanched almonds
  • 2 hard-cooked eggs, cut in wedges 
  • Pepper

Directions

1. In large deep skillet, heat oil over medium-high heat; cook red pepper, onion and garlic for 5 minutes, stirring occasionally. Add tomatoes; cook for about 3 minutes, stirring constantly, until thickened and most of the liquid has evaporated. Remove from heat.

2. Stir in rice to coat. Stir in stock, salt and saffron. Return skillet to heat; bring to boil. Reduce heat to low; simmer, covered, for 15 minutes or until rice is almost tender.

3. Cut each asparagus spear into thirds crosswise; arrange over rice. Cook, covered, for 5 to 8 minutes or until rice and asparagus are tender and liquid is absorbed. With fork, stir in almonds. Serve garnished with eggs and sprinkled with pepper to taste.


© 2002 Rose Murray
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

367kcal (18%)
68mg (7%)
37mg (61%)
111mcg RAE (4%)
491mg
58mg
10g
5g
6g
55g
71mg (24%)
830mg (35%)
2g (10%)
13g (20%)
5mg (28%)
 

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