Dinner

Spring Vegetable Paella is for Dinner.

Spring Vegetable Paella takes 15 minutes to prepare.

Spring Vegetable Paella takes 15 minutes to cook.

Spring Vegetable Paella makes 12 servings.

The ingredients for Spring Vegetable Paella are:

1 pound asparagus, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
4 cups cooked brown or regular long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
2 cans (15 oz each) Progresso? chick peas (garbanzo beans), drained, rinsed
1 box (9 oz) Green Giant Select? frozen baby sweet peas, thawed

Here is how you make Spring Vegetable Paella:

1 Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain. 2 Heat oil in 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. 3 Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.Serving Size: Makes 12 ServingsNumber of Servings: 12Recipe submitted by SparkPeople user CAH-RD.

The nutritional information for Spring Vegetable Paella is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 245.0

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 287.8 mg
• Total Carbs: 46.2 g
• Dietary Fiber: 8.4 g
• Protein: 8.8 g

The dietary needs meet for Spring Vegetable Paella is Vegan