Vegetable Paella
Low Fat Recipe - Fight the Fat!
By Fitness and Freebies
Brimming with healthy vegetables! Cook asparagus, broccoli, bell pepper, zucchini, and onion until onion is crisp-tender, then add tomatoes, salt, saffron, garbanzo beans and peas.
Recipe Ingredients
4 cups brown rice, cooked
1 pound asparagus, cut into 2-inch pieces
3 cups broccoli florets
Cooking spray
1 cup red bell pepper, chopped
1-1/4 cups zucchini, chopped
1/2 cup onion, chopped
2 cups tomatoes, chopped
3/4 teaspoon salt
1/2 teaspoon saffron threads
2 15-ounce cans garbanzo beans, rinsed and drained
1 10-ounce package frozen peas, thawed
Recipe Directions
Cook asparagus and broccoli in enough boiling water to cover, about 4 minutes or until crisp-tender; drain. Heat cooking spray in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini, and onion about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Nutritional information per serving:
Recipe makes 6 servings
Calories: 715;
Total Fat: 6g;
Saturated Fat: 1g;
Cholesterol: 0;
Total Carbohydrate: 146g;
Dietary Fiber: 14g;
Protein: 22g;
Sodium: 767mg
See also:
Roasted-Vegetable Chiles Rellenos
Cheese and Vegetable Omelet
Pasta with Creamy Vegetables
Chopped Vegetable Salad
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