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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | Veggie broth |
| 2/3 Tasse | onion chopped |
| 2/3 Tasse | red bell pepper diced |
| 2 | cloves garlic minced |
| 1 Tasse | Frozen artichoke hearts; thawed |
| 1 1/2 Tasse | Tightly packed torn fresh spinach |
| 1/2 Tasse | water |
| 21 x ca. 30 g | Vegetable broth |
| 1 1/4 Tasse | Uncooked jasmine rice |
| 3/4 Teelöffel | salt |
| 1/2 Teelöffel | Hungarian sweet paprika |
| 1/4 Teelöffel | Saffron threads |
| 1 Tasse | Frozen baby lima beans; thawed |
| 1/3 Tasse | Frozen green peas; thawed |
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Add 1/4 cup veggie broth to a non-stick pan and heat until warm.
Add onion, bell pepper, and garlic, and saute 3 minutes. Add artichokes; saute 2 minutes. Add spinach, water, and broth; bring to a boil. Stir in rice and next 3 ingredients. Cover, reduce heat, and simmer 15 minutes. Stir in lima beans and peas; cover and cook an additional 10 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Yield: 7 servings (serving size: 1 cup).
Per serving: 198 Calories; 0g Fat (2% calories from fat); 9g Protein; 42g Carbohydrate; 0mg Cholesterol; 433mg Sodium
MM_Buster v2.0l.
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