Monday, January 31, 2011

A Healthy Meal for Even the Pickiest Eaters

My daughter loves all kinds of bread, cheese, milk (especially chocolate milk), and occassionally some fruit. My husband loves meat and everything else cooked with butter and Konriko. Needless to say, cooking healthy for the two of them and getting them to eat it is not always an easy task. I found this recipe while doing the Daniel Fast ( and adapted it a bit for my family. Scott ate two bowls for dinner and Laurelei literally licked it out of her bowl and off her placemat. I think it tastes best after letting the juices soak in over night. Happy eating!

Veggie and Bean Paella

• 3 tbsp olive oil
• 1 c finely chopped onion
• ½ tsp butter (optional)
• 1 ½ c long or medium grain brown rice
• 2 cloves of garlic, minced
• 1tsp ground cumin
• 1 can (15 oz) stewed tomatoes with juice (or diced tomatoes work well too)
• 1 ½ c vegetable broth (or any kind really)
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (15oz) red kidney beans, rinsed and drained
• 1 can (15oz) chickpeas, rinsed and drained
• 1 c finely diced zucchini ( ¼ in dice)
• 1 c frozen corn kernels
• Salt to taste
• Garlic salt to taste (because it makes everything better)
• Favorite shredded cheese (optional)

Heat oil in large skillet over medium heat; sauté onions until translucent (optional: add butter and garlic cloves)
Meanwhile, prepare rice according to box directions
To onions add tomatoes and broth. Heat to boiling. Stir and then cover. Reduce heat to medium-low and let simmer for about 15 minutes.
Add prepared rice, beans, chickpeas, zucchini, and corn to skillet. Stir to mix well. Add seasonings and let simmer for as long as you can stand it.
Sprinkle shredded cheese over warm paella immediately before serving.

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