Title: Yuca's Vegetarian Paella
Categories: Vegan Vegetarian Ethnic Spanish
Yield: 6 Servings

5	c	Vegetable broth
1/4	c	Olive oil
1		Tomato, diced
1	sm	Onion; diced
2	tb	Garlic; minced
1	pn	Saffron threads
2	c	Arborio rice
1/2	c	Mushrooms; quartered
1/2	c	Asparagus; sliced
1/2	c	Zucchini; diced
1/2	c	Yellow squash; diced
1/4	c	Red bell pepper; diced
1/4	c	Broccoli florets

Bring the stock to a boil, and then turn off the heat. Meanwhile, heat the olive oil over medium heat in a large saucepan. Saute the tomato, onion, and garlic until the onion is translucent, about 5 minutes. Stir in the saffron. Add the rice, and stir to coat with oil. Ladle hot stock over the rice until covered. Simmer, stirring constantly, until the stock is absorbed. Repeat until all stock is used up or the rice is cooked, 15-20 minutes. Stir in the mushrooms, asparagus, zucchini, yellow squash, red pepper, and broccoli. Turn off the heat and cover pan until the vegetables are warmed through.

Nutritional info per serving: 556 cal; 17g pro, 86g carb, 16g fat (26%) Exchanges: 2 veg, 4.9 bread, 1 meat, 2.7 fat

Source: Miami Herald 2/22/96 Yuca Restaurant, Coral Gables, Fl.

Pooh's Recipe dbase lisa_pooh@delphi.com pooh@dcfreenet.seflin.lib.fl.us 104105.1416@compuserve.com

From: Lisa_pooh

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