Vegetable paella

Date:    Tue, 17 May 94 10:06:54 GMT
 From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
 
 From Beyond Alfalfa Sprouts and Cheese: The Healthy
 Meatless Cookbook by Judy Gilliard and Joy Kirkpatrick, R.D.
  
     VEGETABLE PAELLA
  
 1 medium-size red onion, peeled and sliced
 2 cloves garlic, minced
 1 cup rice, uncooked *
 1 (14 oz) can tomatoes
 1 cup vegetable stock
 1/2 tsp turmeric
 1/2 (9 oz) pkg frozen artichoke hearts
 1 red bell pepper cut into strips
 1/2 cup frozen small peas
 1/4 lb small whole baby carrots
 6 corn cobettes (Maybe those mini cobs that are sold in jars??)
  
     Spray the bottom of a large, heavy-lidded pot with nonstick
 spray. Heat to medium heat and saute onion rings and garlic.
     Add rice and stir to brown lightly. Add vegetable stock
 and tomatoes. Stir in turmeric, carrots, and artichoke hearts.
 Cover and reduce heat to simmer for 10 minutes.
     Add remaining ingredients, cover, and continue to simmer
 for 10 to 15 minutes more until rice is done.
     *If using brown rice, ad dcarrots and artichoke hearts when 20
 minutes of cooking time remains. Add remaining ingredients 10
 minutes later.
     Makes 6 servings (Per serving: 173 calories, 1 gram fat)