| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Miamiherald, Vegetarian, Vegan, Diabetic |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Vegetable broth |
| 1/4 |
c |
Olive oil |
| 1 |
|
Tomato; diced |
| 1 |
sm |
Onion; diced |
| 2 |
tb |
Minced garlic |
| 1 |
pn |
Saffron threads |
| 2 |
c |
Aborio rice |
| 1/2 |
c |
Mushrooms; quartered |
| 1/2 |
c |
Sliced asparagus |
| 1/2 |
c |
Diced zucchini |
| 1/2 |
c |
Diced yellow squash |
| 1/2 |
c |
Diced red bell pepper |
| 1/4 |
c |
Broccoli florets |
INSTRUCTIONS
Bring the stock to a boil, and then turn off hrat. Meanwhile heat the olive
oil over medium heat in a large saucepan. Saute the tomato, onion, and
garlic until the onion is tramslucent, about 5 minutes. Stir in the
saffron. Add the rice, and stir to coat with oil. Ladle hot stock over the
rice until covered. Simmer, stirring constantly, until stock is absorbed.
Repeat until stock is used up or the rice is cooked (slightly al dente),
15-20 minutes. Stir in the mushrooms, asparagus, zucchini, yellow squash,
red pepper, and broccoli. Turn off the heat and cover the pan until the
vegetables are warmed through.
Nutritional info per serving: 556 cal; 17g pro, 83g carb, 16g fat(26%)
Exchanges: 2 veg, 4.9 bread, 1 meat, 2.7 fat
Source: Miami Herald, 2/22/96 format by Lisa Crawford, 7/6/96
Posted to MM-Recipes Digest V3 #190
Date: 07 Jul 96 01:21:22 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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