Quick Vegetarian Paella

This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.

Yield: 5 servings (serving size: about 2 cups)

Ingredients

• 2  tablespoons  extravirgin olive oil
• 2  cups  chopped onion
• 2  cups  (1-inch) chopped green bell pepper
• 1  cup  sliced cremini mushrooms
• 2  garlic cloves, minced
• 3  cups  uncooked quick-cooking brown rice
• 2  cups  fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
• 1  cup  water
• 1  teaspoon  saffron threads, crushed, or ground turmeric
• 1/2  teaspoon  dried thyme
• 2  cups  chopped tomato
• 1  cup  frozen green peas
• 1/2  cup  pimiento-stuffed olives, chopped
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1/4  teaspoon  freshly ground black pepper
• 1  (14-ounce) can artichoke hearts, drained and coarsely chopped
• Chopped fresh flat-leaf parsley (optional)

Preparation

Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.

Nutritional Information

Calories:

350 (23% from fat)

Fat:

8.9g (sat 1g,mono 5.1g,poly 0.9g)

Protein:

10.8g

Carbohydrate:

62g

Fiber:

7.2g

Cholesterol:

0.0mg

Iron:

3.4mg

Sodium:

686mg

Calcium:

78mg

Nava Atlas, Cooking Light, APRIL 2005