Spring Vegetable Paella
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Ingredients
  • 2tablespoons olive oil
  • 1 yellow onionchopped
  • 1/4cup sliced jarred pimientosdrained and chopped
  • 1 Tomatopeeled and chopped
  • 1clove garlicminced
  • 1 1/4teaspoons Salt
  • 1/4teaspoon turmeric
  • 2cups Ricepreferably medium grain such as arborio
  • 3cups vegetable broth
  • 1cup water
  • 1/2cup flat-leaf parsleychopped
  • 1/2-pound asparagustough ends snapped off and discarded, spears cut into 2-inch pieces
  • 1cup frozen peas
  • 1 6 1/2-ounce jar marinated artichoke heartsdrained and sliced
  • 2cups canned cannellini beansdrained and rinsed
Instructions
  1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
  2. Stir in the salt, turmeric, and rice. Add the vegetable broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
  3. Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.