Vegetable Paella - cooking recipe

Ingredients
    2 (6 oz.) zucchini
    2 medium size tomatoes
    1 small eggplant (1 lb.)
    1 medium size onion
    1 (8 oz.) pkg. mushrooms
    shortening
    3 (13 3/4 oz.) cans chicken broth
    1 (16 oz.) pkg. parboiled rice
    1 (9 oz.) pkg. frozen artichoke hearts
    1/2 tsp. crushed saffron threads or turmeric
    1 (15 to 19 oz.) can garbanzo beans, drained
    1 (10 oz.) pkg. frozen peas
    1/2 (3 oz.) jar pimento stuffed olives, drained
Preparation
    About 1 1/2 hours before serving, cut zucchini into 1 1/2-inch chunks; cut tomatoes into 3/4-inch pieces.
    Slice eggplant lengthwise in half, then cut each half crosswise into 1/2-inch thick slices.
    Dice onion; cut each mushroom in half or quarters.

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