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- 1 medium yellow onion finely chopped
- 1 medium red bell pepper finely chopped
- 6 tablespoons fresh garlic minced
- 1 large carrot sliced thin
- 2 15 ounce cans artichoke hearts in water drained
- 2 15-ounce cans no-salt-added diced tomatoes in juice
- 1 whole yellow squash diced
- 1 bunch asparagus chopped into 2-inch pieces
- 1 cup fresh or frozen peas
- 1/2 cup fresh parsley minced
- 2 cups cooked brown rice
- 1-2 cups low-sodium vegetable broth enough to cover rice
- 8-12 saffron threads
- 1/2 teaspoon Spanish paprika
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- Gently spray nonstick cooking spray onto heated nonstick pan over medium heat on stove top. Add onion, peppers, carrots and garlic and cook just until lightly browned, about 3-5 min.
- Add artichoke hearts and tomatoes. Continue to cook on medium heat until tomatoes begin to brown.
- Stir in brown rice, yellow squash, peas and asparagus. Add just enough vegetable broth to cover the rice. Lower heat to medium-low, add saffron, paprika, bay leaves, pepper and crushed red pepper. Let simmer about 30 min.
- Stir in freshly chopped parsley just before you are ready to serve. Enjoy!