Artichoke And Kidney Bean Paella Recipes
ARTICHOKE AND KIDNEY BEAN PAELLA
A meatless twist on a traditional Spanish stovetop dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
- Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.
Nutrition Facts : Calories 380, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 12 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg
THREE BEAN AND ARTICHOKE SALAD
A light, interesting all-year-round salad. The artichokes make this bean salad stand out from all the rest. Try serving this salad over cooked brown rice for a hearty main dish salad.
Provided by Caroline Growcott
Categories Salad Beans Three Bean Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl combine the butter beans, kidney beans, green beans and artichoke hears.
- In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste. Toss with bean mixture and serve.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 30.9 g, Fat 9.3 g, Fiber 10.7 g, Protein 10.4 g, SaturatedFat 1.2 g, Sodium 1073.5 mg, Sugar 2.3 g
VEGETABLE PAELLA
Provided by Gil Martínez Soto
Categories Rice Tomato Vegetable Low/No Sugar Saffron Artichoke Escarole Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.
- Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve.
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- Drain a can of artichoke hearts and pat them dry, finely mince 4 cloves of garlic, finely dice 1/2 of a red bell pepper, pat dry 15 jumbo shrimp that have been peeled and deveined and season them with sea salt and freshly cracked black pepper and reserve 1 cup of Spanish bomba rice
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