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Vegetable Rice Paella


3 cup broccoli flowerets
1 medium pepper, diced
2 medium zucchini, diced
1 medium yellow onion, diced
3 cup fresh tomatoes, diced
2 cup cooked garbanzo beans
4 cup cooked brown or white rice
1/2 tsp saffron threads
1 tsp ginger root
1 1/2 cup fresh or frozen peas
1/2 cup sliced mushrooms

Boil broccoli in a 2 quart sauce pan for 4 minutes, drain. Heat oil in a skillet over medium heat, sauté peppers, zucchini, and onion for five minutes. Stir in remaining ingredients, including broccoli, cook for 5 more minutes stirring frequently until hot. Season to taste




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.