Vegetable Paella

I love two things about this recipe: its versatility and its vibrant colors. It just screams "summer!" to me. It's perfect with some grilled tofu, a baked potato or some grilled portabella mushrooms. It's roughly 200 calories per 1 cup serving, which to me is perfect for a side. Since this is a "one-dish" recipe it's best made in a wide, shallow pan.

Ingredients:

adapted from Vegetarian Times

1 T grapeseed oil (or veggie broth)

3 c. broccoli florets

1/2 c diced bell peppers

1/2 c sliced green onions

3 c vegetable broth

1 T minced garlic

1 c saffron rice (available at Whole Foods in bulk section)

1 c frozen peas

1 c frozen edamame

1 c cherry tomatoes, cut in half

1 c sliced olives or mushrooms (I used olives but they are too salty so next time I'm using mushrooms)

1 c baby spinach

Garnish: Lime and Cilantro

Method:

• Saute broccoli, bell peppers, garlic and green onions about 5 min in oil/veggie broth
• Stir in broth and bring to boil
• Sprinkle rice over ingredients and reduce heat to medium-low
• Cover and simmer about 10 minutes
• Sprinkle peas, tomatoes, edamame, spinach and mushrooms over rice (do not stir in)
• Cover and cook another 8 minutes, until rice is tender
• Remove from heat and let sit for 5 minutes
• Stir, and serve garnished with lime and fresh cilantro
• Enjoy!