For Fennel: Fennel is FANTASTIC as a roasted vegetable. You can eat it
plain, but if it's too strong for you, cut it in squares and mix it with
another vegetable. For roasting, I preheat the oven to 425. Coat the
veggies (rutabagas are fantastic also roasted) in veggie broth (used to use
olive oil) and maybe some salt and pepper and roast until finished. Yummy!!
Other great roasted veggies: asparagus (less time), sweet potatoes, zuchinni,
baby carrots, parsnips
Here is a recipe for ff paella
{ Exported from MasterCook Mac }--modified
Vegetable Paella
Serving Size: 7
Preparation Time: 0:06
Categories: Pasta
Amount Measure Ingredient Preparation Method
1/4 cup veggie broth
2/3 cup chopped onion
2/3 cup diced red bell pepper
2 cloves garlic minced
1 cup frozen artichoke hearts thawed
1 1/2 cups tightly packed torn fresh spinach
1/2 cup water
21 ounces vegetable broth
1 1/4 cups uncooked jasmine rice
3/4 teaspoon salt
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon saffron threads
1 cup frozen baby lima beans thawed
1/3 cup frozen green peas thawed
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).
?????
Nutr. Links: 0 0 0 0 0 1262 0 0 3407 0 0 0 0 0
Per serving: 198 Calories; 0g Fat (2% calories from fat); 9g Protein; 42g
Carbohydrate; 0mg Cholesterol; 433mg Sodium
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