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Vegetable and Brown Rice Paella

Kraft Memeber Recipe
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Makes: 6 servings (1 3/4 c. each) Total Time: 1 hr 5 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 6 cups vegetable or chicken broth
  • 1/8 tsp. saffron, or ground turmeric
  • 1 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1 Tbsp. oil
  • 1 medium onion, diced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 can (14-ounce) diced tomatoes
  • 1 1/2 cups short grain brown rice
  • 1 small bunch thin asparagus, cut into 2-inch lengths
  • 6 canned artichoke hearts, halved
  • 1 cup frozen peas
make it
Preheat oven to 400°F. In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.

Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minuets, stirring often. Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil.

Cover, place in the oven and bake for 30 minuets. Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Return to oven (uncovered) for 15 min, raising the temperature to 450°F, until most of the broth is absorbed. Let stand 5 minuets before serving.
I have substituted whole grain rice for the brown rice, and found my self needing about 1 cup less broth, and the rice was more dense and chewy, which was pleasing to me. I use a whole can of artichokes, and sometimes add some chopped kielbasa sausage in to the rice with the artichokes. You could really be creative with the types of vegetables you use, all together, this is a rather inexpensive dish to make, and is really healthy as well.
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