Renny Darling's

 

The Moderation Diet

Casseroles

Vegetable Paella with Artichokes & Yellow Rice

Artichokes, tomatoes and rice sparkled with lemon and cheese give this vegetable casserole the feeling of a complete meal...which it could well be. Leftover diced cooked chicken, beef or fish can be stirred in after cooking, but the fullness of the flavor stands alone quite well. It is a lovely dish to serve on a buffet, with its myriad of colors and textures.

1 package (10 ounces) frozen artichoke hearts, cooked tender in 2 cups
water and 2 tablespoons lemon juice, drained and quartered.
1 cup rice
2 cups chicken broth
2 medium tomatoes, peeled, seeded and chopped
2 large marinated red peppers, cut into strips
1/3 cup chopped green onions
1 clove garlic, minced
2 teaspoons oil
2 tablespoons lemon juice
1 teaspoon turmeric, or a little more to taste
1/4 teaspoon ground cumin
black pepper to taste

4 teaspoons grated Parmesan cheese
2 tablespoons minced parsley

In a Dutch oven casserole, stir together first group of ingredients, cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. Fluff rice with a fork and serve, sprinkled with grated cheese and parsley. Serves 4.


(About 269 calories per serving)

69

Menu Place an Order

The entire contents of this Web site are copyrighted and protected by
both United States copyright laws and international treaty provisions.
None of the text in this Web site may ever be reproduced, in
original or modified form, for any commercial or other purposes,
without express written permission by Renny Darling.