Wednesday, August 13, 2008

Summer Vegetable Paella

1 6-ounce jar marinated artichoke hearts
1 large onion, cut into wedges
2 tsp bottled minced garlic or 4 cloves garlic, minced
2 14 1/2-ounce cans reduced-sodium chicken broth or vegetable broth
1/3 cup water
1/2 tsp ground black pepper
1/4 tsp ground saffron
cups green beans cut into 1-inch pieces
1 cup Arborio or long grain rice
2 fresh ears of corn, husked and cut crosswise into 2-inch pieces
medium zucchini, cut into 1/2-inch slices
medium red sweet pepper, cut into strips
1/2 teaspoon finely shredded lemon peel
1 15-ounce can garbanzo beans, drained

Directions:
1. Drain marinade from the artichokes into a 12-inch skillet; set artichoke aside. Heat marinade over medium heat. Add onion and garlic. Cook, stirring frequently, for 5 minutes. Add chicken or vegetable broth, water, black pepper, and saffron. Bring to boiling. Stir in green beans and uncooked rice. Return to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn, zucchini, sweet pepper, and lemon peel. Cover and cook for 7-8 minutes more or until vegetables and rice are tender. Stir in garbanzo beans and artichoke hearts; heat through. Makes 8 servings. 

by Big Book of 30-Minute Dinners

No comments: