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Fennel and FF Paella

For Fennel:  Fennel is FANTASTIC as a roasted vegetable.  You can eat it
plain, but if it's too strong for you, cut it in squares and mix it with
another vegetable.  For roasting, I preheat the oven to 425.   Coat the
veggies (rutabagas are fantastic also roasted) in veggie broth (used to use
olive oil) and maybe some salt and pepper and roast until finished.  Yummy!!
Other great roasted veggies:  asparagus (less time), sweet potatoes, zuchinni,
baby carrots, parsnips

Here is a recipe for ff paella

{ Exported from MasterCook Mac }--modified

Vegetable Paella

Serving Size:	7
Preparation Time:	0:06
Categories:	Pasta	

Amount	Measure	Ingredient	Preparation Method
1/4     cup  veggie broth
2/3	cup	chopped onion	
2/3	cup	diced red bell pepper	
2	cloves	garlic	minced
1	cup	frozen artichoke hearts	thawed
1 1/2	cups	tightly packed torn fresh spinach	
1/2	cup	water	
21	ounces	vegetable broth
1 1/4	cups	uncooked jasmine rice	
3/4	teaspoon	salt	
1/2	teaspoon	Hungarian sweet paprika	
1/4	teaspoon	saffron threads	
1	cup	frozen baby lima beans	thawed
1/3	cup	frozen green peas	thawed

Add 1/4 cup veggie broth to a non-stick pan and heat until warm.

Add onion, bell pepper, and garlic, and saute 3 minutes. Add artichokes; saute
2 minutes. Add spinach, water, and broth; bring to a boil. Stir in rice and
next 3 ingredients. Cover, reduce heat, and simmer 15 minutes. Stir in lima
beans and peas; cover and cook an additional 10 minutes or until liquid is
absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
Yield: 7 servings (serving size: 1 cup).


Nutr. Links:	0 0 0 0 0 1262 0 0 3407 0 0 0 0 0

Per serving: 198 Calories; 0g Fat (2% calories from fat); 9g Protein; 42g
Carbohydrate; 0mg Cholesterol; 433mg Sodium