Wild Rice Paella with Peas
Wild Rice Paella with Peas
| Ingredients |
| 1 (15.0 oz.) can of Tiny Early June Peas, drained |
| 1 red onion, sliced |
| 2 garlic cloves, minced |
| 6 tbsp. olive oil |
| 1/4 tsp. thyme |
| 3-3/4 cups beef broth |
| 1-1/2 cups white rice |
| 1/2 cup wild rice |
| 3/4 cup butternut squash, cubed |
| 3 carrots, sliced |
| 1/2 cup yellow red bell pepper, sliced |
| 1/2 cup red bell pepper, sliced |
| 4 canned whole peeled tomatoes, chopped |
| Salt and pepper to taste |
| Saute onions and garlic in olive oil until softened; add rice and stir for 3 minutes. Add thyme, broth, squash, and carrots. Bring to boil then reduce heat and simmer covered for 18 minutes. Add peppers and simmer 5 more minutes. Add peas, tomatoes, salt, and pepper. Cook uncovered until all ingredients are heated through. Fluff with fork before serving. |
| Makes 6 servings |