Lunch paella of summer vine vegetables

Sometimes I forget to share recipes, this is one of those times. We made this recipe a few weeks ago on a Saturday for lunch. It was delicious, easy, and healthy.

Paella of summer vine vegetables

large pinch of saffrom threads
1/2c evoo, divided
7oz cherry tomatoes (we used red, orange, and yellow)
4 oz green beans
4 baby yellow squash, halved, then sliced
5 garlic cloves, chopped
2 rosemary sprigs, chopped
1 1/2c arborio rice
3c vegetable stock
1/2 c white wine

Put the saffron in 1/3c hot water and set aside. Heat half the evoo in a skillet and add the tomatoes. Cook for 2 minutes until tomatoes soften and start to split. use a slotted spoon to remove the tomatoes and set aside. Cook the beans for 2 minutes, remove and set aside. Cook the yellow squash for 10 minutes, remove, and set aside.

Add remaining evoo to the skillet with garlic and rosemery. Gently cook for 1 minute. Add the rice to the skillet and cook for 2 minutes until the rice is opaque and shiny. Add the stock, wine and saffron water to the skillet. Stir once or twice then increase the heat. When stock is rapidly boiling and little holes have formed in the rice, reduce and let simmer for 20 minutes or until all the liquid has absorbed. 

Add cooked vegetables to the rice, stir, cover, and let cook for 5 minutes to blend flavors. Serve and enjoy! We recipe also made great leftovers for busy weekdays.

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