This paella recipe will please vegetarians and meat-eaters alike! It can be served as a vegetarian main course with a mixed green salad and crusty bread. Or serve as a side dish with grilled, skewered shrimp or chicken. Serves 6.

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Ingredients

8-10 strands Saffron

1 medium eggplant, cut into ¾ inch chunks

1 tsp. salt

6 T. olive oil

1 large onion, sliced

3 cloves garlic, crushed

1 medium yellow pepper, sliced in 1" pieces

1 medium red pepper, sliced in 1" pieces

2 tsp. paprika

1 ¼ c. Arborio rice

3 ½ c. chicken or vegetable stock

1 lb. tomatoes, fresh, chopped

pinch ground black pepper

6 oz. mushrooms, fresh, cut into chunks

15 oz. garbanzo beans (chickpeas), with liquid

Steep saffron in 3 T. hot water. Sprinkle eggplant with salt, leave to drain in colander for 30 minutes, then rinse and dry

In a large pan, heat olive oil and sauté garlic, onions, peppers and eggplant for about 5 minutes. Add paprika and stir.

Mix in rice then add stock, tomatoes, saffron and black pepper. Bring to a boil; simmer for 15 minutes, stirring occasionally. Stir in mushrooms and garbanzo beans. Simmer 15 minutes more until liquid is absorbed. Stir as needed.

Nutritional information per serving (1 ½ cup):

360 calories
11.8 g total fat
1.8 g saturated fat

55 g carbohydrate
7.7 g protein
7.2 g fiber

Portions:
2 Grain, 1 Protein, 2 Vegetable, 1 Extra