Heat the oil in a large heavy saucepan. Saute the leeks and garlic over medium heat for 1 minute, stirring frequently. Stir in the water, stock powder, saffron, and salt, rubbing the saffron between your fingers to release its flavor as you add it. Bring to a boil. Stir in the rice and carrots. Cover, reduce the heat, and simmer for 18 minutes.
Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the rice. Cover and remove from the heat. Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well. Transfer to a serving bowl and sprinkle with the almonds (if using).
Picture perfect-with its saffron-golden rice, mahogany kidney beans, and bright green peas-this elegant vegetarian version of paella s a great dish to serve company. Dont feel daunted by the length of the ingredients list, because the dish is actually very easy to assemble.
leeks instead of onions gives the dish a memorable flavor boost. A green salad tossed with Very Versatile Vinaigrette makes a good accompaniment to the paella.
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 362.9mg||13 %|
|Potassium 709.5mg||19 %|
|Total Carbohydrate 92.6g||27 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 81.1g|
|Protein 15.3g||22 %|
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Calories per serving: 477
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