Vegetable Paella with Nectarines
Paella, the national dish of Spain, is a medley of assorted shellfish, chicken, and sausage all combined in saffron-flavored rice. In this all-vegetable version, broccoli, zucchini, bell pepper, tomato and nectarines are combined with turmeric-tinted brown rice enhanced with chopped fresh basil. Ole!
  • 1-1/2 cups brown rice
  • 1 teaspoon salt
  • 3 cups water
  • 1 tablespoon olive oil
  • 2 cups small broccoli florets
  • 2 cups diagonally sliced zucchini
  • 1 cup red bell pepper strips
  • 1 large tomato, diced
  • 2 medium nectarines, cut into thin wedges
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon turmeric

1. In medium saucepan bring 3 cups water to boiling. Add 1/2 teaspoon of the salt and the rice, reduce to a simmer, cover and cook until all of liquid is absorbed and rice is chewy-tender, about 45 minutes.

2. Meanwhile, in a nonstick skillet, heat oil over medium-high heat. Add broccoli, zucchini, and bell pepper, and stir-fry until vegetables are slightly softened, about 4 minutes.

3. Add tomato, nectarines, 2 tablespoons of basil, the remaining 1/2 teaspoon salt and black pepper. Cover and cook until vegetables are crisp-tender, about 2 minutes.

4. When rice is done, stir in turmeric and remaining 2 tablespoons basil.

5. Mound rice on a platter and top with vegetable-nectarine mixture.

Nutritional Information
Per serving: 378 calories, 6.7g total fat, 0.9g saturated fat, 3.2g monounsaturated fat, 1.1g polyunsaturated fat, 7g dietary fiber, 11g protein, 72g carbohydrate, 0mg cholesterol, 593mg sodium.
Good source of: beta-carotene, fiber, magnesium, potassium, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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