Recipe - Vegetable Paella

1 Mediumsize red onion,
peeled and cut or sliced up
2 Cloves garlic, minced
1 cup Rice, uncooked *
1 (14 oz) can tomatoes
1 cup Vegetable stock
One half teaspoon Turmeric
One half (9 oz) pkg frozen artichoke
hearts
1 Red bell pepper cut into
strips
One half cup Frozen small peas
One fourth pound Small whole baby carrots
6 Corn cobettes (Maybe those
mini cobs that are sold in
jars??)

Spray the bottom of a large, heavylidded 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)

nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Beyond Alfalfa
Sprouts and Cheese...

From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip