Vegetable Paella

• 2 Tbsp. olive oil
• 2 onions, chopped
• 1 can tomatoes, chopped
• 3 leeks (white part), chopped
• 1 can artichoke hearts, drained and chopped
• 3 peppers (green and red), cut into strips
• 6 asparagus, cut up
• 1/2 c. frozen peas
• 5 1/2 c. chicken stock
• 4 cloves garlic, minced
• 2 sprigs parsley, minced
• 2 c. uncooked rice
• 1/2 Tbsp. saffron threads

1. In a flat bottomed pan, saute onions in oil over low heat until tender.
2. Stir in tomatoes, leeks, artichokes, peppers, asparagus and peas.
3. Add 1 cup stock.
4. Bring to a boil and simmer 10 minutes. Blend in garlic, parsley and remaining stock.
5. Season to taste. Add rice and cook over medium heat for 20 to 25 minutes, until rice is cooked and all liquid has evaporated.
6. Stir in saffron and let stand 5 minutes.
7. Serves 4.

olive oil, onions, tomatoes, leeks, hearts, peppers, frozen peas, chicken stock, garlic, parsley, rice, saffron threads

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226970 (may not work)