Alan’s Veggie Paella 4 cups, chicken broth 2 1/2 cups, raw Rice 1/2 lb. Okra 1 can Artichoke hearts 1/2 cup chopped Parsley 1 1/2 cups frozen Peas 1/2 cup Olives 1 sm jar chopped Pimentos 1/4 tsp Saffron 1/2 tsp Tumeric 1 large Onion, chopped 2 Tbsp Olive Oil 1 clove Garlic, mashed 1 bunch Asparagus ------------------------------------------- 1. Saute onion in oil until translucent 2. Add pimentos and garlic and cook stirring occasionally for 2 minutes. 3. Stir in turmeric, saffron, and rice. Add broth and parsley and bring to a boil. Continue on medium until most of the liquid is absorbed. 4. Stir in everything else and simmer covered for 15 minutes. I found mine was a little runny and baked in oven on 250 for about an hour. Great hot or room temperature. See more great recipes at http://food.barasch.com