Vegetable Paella (Recipe)

This is one slow-cooker dish you have to pay attention to near the end, because overcooking will turn the rice into mush.  Serve as a vegetarian main course or as a side dish with chicken, sausage, or shrimp

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed but not drained

2 cups converted white rice

4 cups homemade vegetable stock or 2 (14 1/2 ounce) cans vegetable broth

1 green bell pepper, chopped

3/4 cup chopped roasted red peppers

1 large onion, chopped

2 garlic cloves, minced

1/2 teaspoon saffron threads

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 (13 3/4 ounce) can quartered artichoke hearts, rinsed and well drained

1 (16 ounce) package frozen mixed vegetables, thawed

Steps

1.  In a 3 1/2 or 4 quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt and pepper.

2.  Cover and cook on the low heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.

3. Stir in the artichokes and thawed vegetables.  Increase the heat to the high setting and cook, uncovered, 10 minutes longer.  Serve immediately.