Just in time for spring! What so great about this dish it provides loads of nutrients from the vegatables. It’s quick and easy to make! That’s my favorite part! As a working mother of two, I try to find dishes that are quick and easy to make but at the same time provide my sons with nutrients they need. This is one dish that I definitley recommend! Try it out!

Prep Time:15 min
Start to Finish:30 min
makes:6 servings

Ingredients:

1 pound asparagus, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
4 cups cooked brown or regular long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
2 cans (15 oz each) Progresso® chick peas (garbanzo beans), drained, rinsed
1 package (9 ounces) Green Giant Select® LeSueur® frozen baby sweet peas, thawed
Directions:

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Nutritional Facts:

1 Serving: Calories 470 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 890mg; Total Carbohydrate 82g (Dietary Fiber 18g, Sugars 9g); Protein 21g Percent Daily Value*: Vitamin A 60%; Vitamin C 90%; Calcium 15%; Iron 40% Exchanges: 3 Starch; 1 1/2 Other Carbohydrate; 3 Vegetable; 1 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tip:

Be Bold with Broccoli
Vegetables like broccoli offer a host of nutrients including vitamins A, C and folate. Be sure to get at least 3 to 5 servings of veggies daily.
Did You Know…
A traditional paella flavoring (and expensive spice), saffron is the hand-picked stigma from a tiny purple crocus flower. It takes more than 14,000 of these little threads to produce one ounce of saffron!
Substitution
Turmeric does the trick as a saffron substitute because it’s moderately priced and generally available in most supermarkets. Both spices are pungent, aromatic and used to add flavor and color to foods.

source: http://fitceleb.imnotobsessed.com/2008/03/05/spring-vegetable-paella/