Paella Primavera

• 2 1/2 tsp. olive oil
• 1 red bell pepper, chopped (1 cup)
• 6 green onions, thinly sliced (1 cup)
• 3 cups low-sodium vegetable broth
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. crumbled saffron threads
• 1 cup short-grain white rice, such as Valencia
• 3 cups broccoli florets
• 1 cup fresh or frozen baby peas
• 1 cup halved grape or cherry tomatoes
• 12 pitted green olives, halved
• 12 pitted black olives, halved, optional
• 1 lemon, cut into wedges
• 1/4 cup chopped fresh parsley

1. Heat oil in large nonstick skillet over medium heat.
2. Add bell pepper and green onions; cook 5 minutes.
3. Stir in broth, garlic, and saffron; bring to a boil.
4. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.
5. Sprinkle broccoli, peas, tomatoes, and olives over rice.
6. Cover, and cook paella 8 minutes, or until rice is tender.
7. Remove from heat, and let rest, covered, 5 minutes.
8. Season with salt and pepper, if desired.
9. To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.

olive oil, red bell pepper, green onions, lowsodium, garlic, crumbled saffron threads, shortgrain white rice, broccoli florets, peas, tomatoes, green olives, black olives, lemon, parsley

Taken from www.vegetariantimes.com/recipe/paella-primavera/ (may not work)