Vegetable Paella

• 2 Tbsp. olive oil
• 2 onions, chopped
• 1 (14 1/2 oz.) can tomatoes, drained and chopped
• 3 leeks, chopped (white part only)
• 1 (14 oz.) can artichoke hearts, drained, halved and sprinkled with lemon juice
• 3 peppers, cut into strips (green and red)
• 6 stalks asparagus, cut into 1-inch pieces
• 1/2 c. frozen peas
• 5 1/2 c. chicken or vegetable stock
• 4 cloves garlic, minced
• 2 sprigs parsley, minced
• 2 c. uncooked rice
• 1/2 Tbsp. saffron threads

1. In a flat bottomed pan (at least 6-quart capacity), saute onions in oil until tender.
2. Stir in tomatoes, leeks, artichoke halves with juice, peppers, asparagus and peas.
3. Add 1 cup stock. Bring to a boil and simmer 10 minutes.
4. Blend in garlic, parsley and 3 1/2 cups stock.
5. In remaining cup of broth, boil saffron until bright orange in color (about 1 minute).
6. Add to pan.
7. Add rice and cook over medium heat, 20 to 25 minutes, until rice is done and liquid has evaporated.

olive oil, onions, tomatoes, leeks, lemon juice, peppers, stalks asparagus, frozen peas, chicken, garlic, parsley, rice, saffron threads

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421567 (may not work)