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Paella Primavera

2 1/2 c water
1 tsp turmeric
1 c basmati rice
1 tbsp olive oil
1 red onion, diced
1 c celery, sliced
2 carrots, thinly sliced
1 broccoli, cut into florets
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cloves garlic, minced
1 lg tomato, diced
1 c peas, frozen
1/4 tsp cayenne
1/2 tsp coarse salt
2 tbsp capers, for garnish
12 black olives, sliced, for garnish

Place 2 to 2 1/2 cups water (check instructions on rice package)
and turmeric in a saucepan; bring to a boil over high heat. Add
rice, stir and cover tightly. Reduce heat to very low and simmer
about 45 minutes. Don't peek. You do not want to allow any steam
to escape or your rice won't be fluffy (rice can be made ahead).

Meanwhile, heat the oil in a large nonstick skillet over medium
heat. Add the onion, celery, carrots, broccoli, peppers, and
garlic. Saute until onions exude liquid and vegetables begin to
soften, about 4 minutes. Add tomato and peas; cook until heated

Add cooked rice and about 2 tbsp water to prevent sticking. Cook
3 to 4 minutes or until vegetables are tender and rice is heated
through. Season with cayenne and salt. Server on individual
serving plates and garnish with capers and olives.


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