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


  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.


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