Vegetable Paella

Name: Vegetable Paella
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

13 ingredients

3 steps

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

Directions

1

About 1 1/2 hours before serving, cut zucchini into 1 1/2-inch chunks; cut tomatoes into 3/4-inch pieces.
2

Slice eggplant lengthwise in half, then cut each half crosswise into 1/2-inch thick slices.
3

Dice onion; cut each mushroom in half or quarters.