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Vegetable Rice Paella
3 cups broccoli flowerets
1 medium pepper, diced
2 medium zucchini, diced
1 medium yellow onion, diced
3 cups fresh tomatoes, diced
2 cups cooked garbanzo beans
4 cups cooked brown or white rice
1/2 tsp saffron threads
1 tsp ginger root
1 1/2 cup fresh or frozen peas
1/2 cup sliced mushrooms
Boil broccoli in a 2 quart sauce pan for 4 minutes, drain. Heat
oil in a skillet over medium heat, saute peppers, zucchini, and
onion for five minutes. Stir in remaining ingredients, including
broccoli, cook for 5 more minutes stirring frequently until hot.
Season to taste.
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Paella 07