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Contributed By: Sarah | See all of Sarah's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 15 Minutes
  8 servings
Thanksgiving day is one busy busy day, and concentration must be on making that perfect turkey. Sides should be a breeze to make and my vegetable paella express is always a hit at my thanksgiving parties.
2 chicken bouillon cubes
1 large head fresh broccoli, cut into florets (don't throw away stem; remove tough skin and chop center part in to small pieces and include with broth)
1 pound asparagus, cut each into 3 large pieces
2 tablespoons oil
1 large white onion, chopped
1 teaspoon minced garlic
1 large zucchini, chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and sliced
2 bags (8 oz per bag) saffron yellow rice (Vigo brand)
1 cup white wine (chardonnay)
maggi liquid seasoning, salt and pepper to taste
1/2 teaspoon paprika
1 large fresh ripe tomato, seeded and chopped
1 can chick peas or sweet peas, drained well
Combine water, bouillon cubes, and broccoli stem pieces in a small saucepan and bring to a boil. Reduce heat to low.

In a separate saucepan, boil an inch of water. Add asparagus and broccoli florets; let boil again. Cook for about 2 to 3 minutes; drain and set aside.

Heat oil in a large heavy skillet or dutch oven. Add the chopped onion, garlic, zucchini, red bell pepper and carrots to the oil and saute over medium-low heat until the vegetables start to soften. Empty contents of saffron yellow rice to the skillet and cook in the oil for a few minutes. Add a cup of white wine and half of enhanced chicken broth. Cover and bring the rice to a simmer and let it cook for about 10-12 minutes. Cook it down over gentle simmer adding just enough broth only until the previously added broth is mostly absorbed.

When rice is almost done or jest tender (about 20 to 30 minutes), correct seasonings and add blanched vegetables, tomatoes and drained chick peas or sweet peas. Serve it from the pan. You may want to garnish with hard boiled egg slices, strips of pepper and parsley.

Date Added: 10/08/2010
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