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Spring Vegetable Paella
1 pound asparagus, cut into 2" pieces
3 cups broccoli florets
2 tablespoons olive oil
1 cup red bell pepper, chopped
1 1/4 cups zucchini, chopped
1/2 cup onion, chopped
4 cups cooked brown or white long-grain rice
2 cups tomatoes, chopped and seeded
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 tsp ground turmeric
2 15-oz cans garbanzo beans, rinsed and drained
10 pkg frozen peas, thawed
Cook asparagus and broccoli florets in enough boiling water to
cover in a 2-qt. saucepan, about 4 minutes or until crisp-tender,
drain. Heat oil in a 10-inch skillet over medium-high heat. Cook
asparagus, broccoli, bell pepper, zucchini, and onion in oil about
5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring
frequently, until hot.
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Paella 06