“Canned artichoke hearts and a mix of frozen vegetables make this traditional Spanish stew a fast, colorful dish.”
2 large onions, chopped (2 cups)
5 cloves garlic, finely chopped
1 cup uncooked basmati or regular long grain rice
1 14 oz can quartered artichoke hearts, drained
1 16 oz package cauliflower, carrots, and snow pea pods, thawed
1 cup frozen sliced bell peppers, (from 16 oz package)
2 cups dry white wine
1 teaspoon salt
Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook onions and garlic in skillet about 8 minutes, stirring occasionally, until onions are tender. Stir in rice and artichoke hearts. Cook 3 minutes, stirring occasionally. Stir in wine and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes. Stir in vegetables. Cover and cook 5 minutes or until liquid is absorbed.
Makes 4 servings.
Calories 107 Fat 0.5 g Carbs 7 g Sodium 541 mg Fiber 5.6g.
Food Exchanges:1 Vegetable.