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
ARTICHOKE & AUBERGINE RICE
As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.
- Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.
Nutrition Facts : Calories 431 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium
ARTICHOKE PAELLA
Make and share this Artichoke Paella recipe from Food.com.
Provided by Sharon123
Categories Medium Grain Rice
Time 55m
Yield 4-6
Number Of Ingredients 15
Steps:
- Put the saffron threads and water in a small bowl and let infuse for a few minutes.
- Meanwhile, heat the oil in a skillet and cook the onion and zucchini over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, cayenne pepper, and saffron and it's soaking liquid and cook, stirring constantly, for 1 minute. Add the tomato wedges, chickpeas, and artichokes and cook, stirring, for an additional 2 minutes.
- Add the rice and cook, stirring constantly, for 1 minute, or until the rice is glossy and coated. Pour in most of the hot stock and bring to a boil, then let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the green beans and season. Shake the pan and cook for 10-15 minutes, or until the rice grains are cooked. If the liquid is absorbed too quickly, pour in a little more hot stock, then shake the pan to spread the liquid through the paella.
- When all the liquid has been absorbed and you detect a faint toasty aroma coming form the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes. Serve direct from the pan with the lemon wedges to squeeze over the rice.
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.
SEAFOOD PAELLA WITH ARTICHOKES
I make this every year for our Christmas Eve dinner. It is the Polish tradition to serve seafood and even though this isn't a Polish recipe, my in-laws love it! You can substitute other seafood and fish for what I have indicated. This is a great recipe for experimenting and adding what you love! I have also made this with chicken sausage included with all the fish and seafood.
Provided by MA HIKER
Categories Spanish
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
- Add onion, garlic; sauté 2 minutes.
- Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
- Stir in rice, cover, reduce heat and simmer 10 minutes.
- Stir occasionally.
- After 10 minutes check consistency of rice should be creamy with some liquid.
- If necessary add more water until rice is tender and creamy.
- Add artichokes, vermouth, seafood& fish.
- Cover and simmer 5 minutes or until mussel (or clam) shells open.
- Discard any unopened shells.
- Sprinkle with parsley.
Nutrition Facts : Calories 452.9, Fat 10.7, SaturatedFat 2, Cholesterol 174.9, Sodium 501.5, Carbohydrate 42.3, Fiber 5.4, Sugar 3.8, Protein 45.4
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