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Veggie Paella Parsley And Artichokes

August 21, 2020

Veggie Paella Parsley And Artichokes

Veggie Paella Parsley and Artichokes


2 x tablespoons olive oil
2 x medium leeks 
2 x medium squash sliced
1 12 ounces jar roasted red bell peppers cut thinly
8 x cloves garlic diced
1½ x cups of rice
2 x teaspoons paprika
1½ x teaspoons salt
4 x cups vegetable broth
4 x artichoke cut thinly
1 x tablespoon parley light thin cut
some lemon slices for garnishing


Heat olive oil in a big pan skillet on medium heat. Put the leeks and cook mix very often until cooked within 3 to 6 minutes. Mix the squash, bell peppers, and garlic and stir within a few minutes and pour in the remaining ingredients and blend in broth and bring mixture to be cooked.

If possible to add more water to evenly cook and have the ingredients simmer for a few more minutes under medium heat.

Granish the artichiokes and parsley and remove the pan from the heat and let it cool for a few minutes and serve.

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