Best Spring Vegetable Paella Recipes

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SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

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™ chickpeas (garbanzo beans), drained, rinsed
1 package (10 ounces) frozen green peas, thawed

Steps:

  • Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
  • 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.
  • Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Nutrition Facts : Calories 435, Carbohydrate 90 g, Cholesterol 0 mg, Fiber 20 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg

SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

Categories     Rice     Vegetable     Roast     Sauté     Vegetarian     Kentucky Derby     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved
12 ounces baby carrots (from about 4 bunches), trimmed, peeled
8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)
8 ounces 1 1/2-inch red-skinned new potatoes, halved
1/4 cup plus 3 tablespoons olive oil
1/4 cup plus 1 tablespoon chopped fresh parsley
4 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon saffron threads, crushed
1 teaspoon salt
1 onion, chopped
4 plum tomatoes, chopped, seeds and juices reserved
2 1/4 cups arborio rice or medium-grain rice
1 14-ounce can vegetable broth
2 cups water
3/4 cup dry white wine
1 pound asparagus, trimmed, cut into 1-inch pieces
1 cup drained canned garbanzo beans (chickpeas)

Steps:

  • Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.
  • Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.
  • Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and saut�� until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

This is just delicious! Flavored with saffron, thyme, and extra-virgin olive oil, you're in for a taste treat! From Moosewood Restaurant Low-Fat Favorites.

Provided by Sharon123

Categories     Spanish

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

5 -6 artichoke hearts, packed in brine
1 1/2 cups brown rice
1 teaspoon salt
1 pinch saffron (I didn't have saffron, so substituted turmeric)
2 cups minced onions
1 cup finely chopped celery
2 cloves garlic, minced or pressed
1 tablespoon extra virgin olive oil
1 teaspoon dried thyme
1 red bell pepper, seeded and chopped
1 lb asparagus, rinsed,trimmed,and cut into two-inch pieces (about 2 cups)
1 1/2 cups fresh green peas or 1 1/2 cups frozen green peas (10-ounce package)
1 cup chopped tomato
salt & fresh ground pepper
1/2 cup chopped chives or 1/2 cup scallion
steamed snow peas (optional)

Steps:

  • Drain the artichoke hearts, reserving the brine.
  • Quarter the artichoke hearts and set aside.
  • Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
  • Cover and bring to a boil on high heat.
  • Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
  • When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
  • Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
  • Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
  • Add salt and pepper to taste.
  • To serve the paella, spread the rice on a large platter or in a large bowl.
  • Top the rice with the vegetables and their juices.
  • Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
  • Enjoy!

Nutrition Facts : Calories 244.3, Fat 3.2, SaturatedFat 0.6, Sodium 563.8, Carbohydrate 48.1, Fiber 9.3, Sugar 6.5, Protein 9.2

SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

Number Of Ingredients 12

1 pound asparagus spears, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, cut into 1/4-inch strips
1 1/4 cups sliced zucchini (about 1 medium)
1/2 cup chopped onion (about 1 medium)
4 cups cooked brown or regular long-gran rice
2 cups coarsely chopped seeded tomatoes (about 2 large)
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 tsp ground turmeric
2 (15-ounce) cans each garbanzo beans, rinsed and drained
1 (10-ounce) package frozen green peas, thawed

Steps:

  • Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender drain. Heat oil in Dutch oven 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.1 Serving: Calories 280 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 640mg Carbohydrate 58g (Dietary Fiber 10g) Protein 13g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPRING VEGETABLE PAELLA



Spring Vegetable Paella image

No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

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™ chickpeas (garbanzo beans), drained, rinsed
1 package (10 ounces) frozen green peas, thawed

Steps:

  • Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
  • 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.
  • Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Nutrition Facts : Calories 435, Carbohydrate 90 g, Cholesterol 0 mg, Fiber 20 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg

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