Vegetable Paella
1/4 teaspoon of saffron; soak in
1/2 cup of water
2 red bell peppers; dice
1 cup of cauliflower florets
1 cup of carrots; diced
1 cup of onion; diced
2 cloves garlic; minced
1 1/2 cup of raw rice
3 cups of chicken broth
2 cups of spinach leaves
1 cup of tomatoes; drained
1 paprika
1 salt
1 can of cannellini beans
1/2 cup of frozen peas
Sauté in broth, cauliflower, carrots, red peppers, onions, garlic and rice. Cook until cauliflower is soft and rice is al dente. Add tomatoes, saffron, beans, peas, spinach, salt and paprika. Simmer a few minutes until spinach is wilted and everything is hot. Source: Lightly Ethnic
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