Vegetable Paella (Pareve)


2 14-ounce cans quartered
artichoke hearts, drained
lemon juice to taste
2 onions, chopped
2 tablespoons olive oil
2 15-ounce cans diced tomatoes, drained
3 leeks, white portion only, chopped
3 green or other colored peppers, cut into strips

6 asparagus spears, cut into pieces
1⁄2 cup frozen peas, defrosted
4 10-ounce cans of vegetableor Oriental broth
1 clove garlic, minced
2 sprigs fresh parsley, minced,
or 1 teaspoon dried
6 to 8 ounces thick-sliced fresh mushrooms
salt and pepper to taste
3 5-ounce packages saffron flavored yellow rice*

Directions: Sprinkle some lemon juice on the artichokes and set aside. Heat the olive oil in a large skillet and sauté the onions until soft. Stir in the tomatoes, leeks, artichokes, peppers, asparagus, peas and one can of the broth. Bring to a boil. Simmer on low for 10 minutes. Stir in the remaining cans of broth, garlic, parsley, mushrooms, salt and pepper. Add the rice, stirring well. Simmer covered over low-medium heat for about 20-25 minutes or until the rice is tender and the liquid has been absorbed. Let stand, covered, for 5 minutes, before serving.

*You can substitute 1 2⁄3 cups long grain rice and 1/4 teaspoon turmeric for the packaged yellow rice. 6-8 servings.


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