Spring Vegetable Paella

Shared by: Mel

5 Points Per Serving

1 pound asparagus, cut into 2-inch pieces

3 cups broccoli flowerets

2 teaspoons olive or vegetable oil

1 cup chopped red bell pepper (about 1 medium)

1 1/4 cups chopped zucchini (about 2 small)

1/2 cup chopped onion (about 1 medium)

4 cups cooked brown or regular long grain rice

2 cups chopped, seeded tomatoes (about 2 large)

3/4 teaspoon salt

1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric

2 cans (15 to 16 ounces each) garbanzo beans, rinsed and drained

1 package (10 ounces) frozen green peas, thawed

1. Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain. 2. Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender. 3. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

MAKES: 6 servings, about 2 cups each

1 Serving: 360 calories (55 calories from fat); 6 g fat (1 g saturated); 0 mg cholesterol; 590 mg sodium; 73 g carbohydrate (13 g dietary fiber); 17 g protein.

Source: Betty Crocker, 2000