Vegetable Paella

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, or 1/4 teaspoon turmeric
2 15-ounce cans garbanzo beans, rinsed and drained
1 10-ounce package frozen peas, thawed

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.

Recipe makes six servings.

Nutritional information per serving:
Calories: 715
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0
Total Carbohydrate: 146g
Dietary Fiber: 14g
Protein: 22g
Sodium: 767mg