Enjoy this hearty recipe with farmer's market fresh asparagus.
Ingredients:
6 cups low sodium vegetable broth
1/8 tsp. saffron
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 tbsp. extra virgin olive oil
1 medium onion, diced
1 red bell pepper, seeded and sliced
2 garlic cloves, minced
3 medium tomatoes, diced
1 1/2 cup short grain brown rice
1 medium bunch thin asparagus, chopped 2” length
6 canned artichoke hearts in water, halved
1 cup frozen peas
Directions:
- Preheat oven to 400 degrees.
- In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne and salt. Remove from heat; set aside.
- Heat oil in a large ovenproof skillet on medium high heat. Add onion, bell pepper and garlic. Cook for 5 minutes, stirring often.
- Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in oven, and bake for 30 minutes.
- Remove skillet from oven, uncover and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes. Uncover and cook for 5 minutes more, or until all broth is absorbed. Let stand 5 minutes before serving.
This Wellness Recipe is part of Employee Wellness Program's "Recipe for Success!" initiative. These recipes meet healthy nutritional guidelines, as specified by the program.
Find other recipes and learn more about "Recipe for Success!" here.
Nutritional Facts Serv. Size: 1 cup (227 g), Servings per Container: 13, Amount Per Serving: Calories 130, Fat Cal. 15, Total Fat 1.5g (2% DV), Sat. Fat 0g (0% DV) Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 190mg (8% DV), Total Carb. 25g (8% DV), Dietary Fiber 3g (12% DV), Sugars 4g, Protein 4g, Vitamin A (15% DV), Vitamin C (40% DV), Calcium (4% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.