Paella Primavera

Spanish Dinner Recipes

2 - 2 1/2 c. + 2 Tbsp. water 1 tsp turmeric 1 c. basmati or brown rice 1 Tbsp pure olive oil 1 med. red onion, diced 1 c sliced celery 2 carrots, thinly sliced 1 lg. head broccoli, in florets 1/2 med. red bell pepper, diced 1/2 med. green bell pepper, diced 1 cloves garlic, minced 1 lg. tomato, diced 1 c. frozen peas 1/4 tsp. cayenne pepper 1/2 tsp. coarse salt 2 Tbsp. capers, for garnish 12 black olives, sliced, for garnish.

Place water (see box inst. for amt.) & turmeric in saucepan. Bring to a boil, add rice, stir, cvr tightly. Simmer about 45 min. Meanwhile, heat oil in large skillet over med. heat. Add onion, celery, carrots, broccoli, peppers, garlic. Saute until begin to soften, ? 4 min. Add tomato & peas, cook until heated thru. Add cooked rice & ? 2 Tbsp. water to prevent sticking. Cook 3-4 min or until veggies are tender & rice heated through. Season with cayenne & salt. Garnish with capers, olives. Makes 6 svgs.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004