Articles & Recipes

Garden Paella (Casserole)

March 18, 2019

This delicious rice dish is not only pretty, but nutritiously chock-full of vegetables and other good things! It's ideal for Spring.

Ingredients Makes 4 to 6 servings

2 tbsp olive oil 25 mL
1 sweet red pepper, cut in strips 1
1 onion, finely chopped 1
2 cloves garlic, minced 2
2 tomatoes, peeled and chopped 2
11⁄2 cups Arborio or other short-grain rice 375 mL
3 cups chicken or vegetable stock 750 mL
3⁄4 tsp salt 4 mL
1⁄4 tsp saffron threads, crushed 1 mL
1 lb asparagus 500 g
1⁄2 cup sliced unblanched almonds 125 mL
2 hard-cooked eggs, cut in wedges 2
Pepper

Instructions

  1. In large deep skillet, heat oil over medium-high heat; cook red pepper, onion and garlic for 5 minutes, stirring occasionally. Add tomatoes; cook for about 3 minutes, stirring constantly, until thickened and most of the liquid has evaporated. Remove from heat.
  2. Stir in rice to coat. Stir in stock, salt and saffron. Return skillet to heat; bring to boil. Reduce heat to low; simmer, covered, for 15 minutes or until rice is almost tender.
  3. Cut each asparagus spear into thirds crosswise; arrange over rice. Cook, covered, for 5 to 8 minutes or until rice and asparagus are tender and liquid is absorbed. With fork, stir in almonds. Serve garnished with eggs and sprinkled with pepper to taste.

Comments

Buy the Book

$19.95

Exceptional one-dish meals featuring 8 all-new photos!

Casseroles and one-pot meals are the ideal solution for busy people who want wonderful food with a minimum of fuss and preparation...

Buy Now

Online

View store listing