Garden Paella

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: America's Everyday Diabetes Cookbook
 * Yield: 8 servings

Ingredients

 * 2 tbsp olive oil
 * 1 sweet red pepper, cut in strips
 * 1 onion, finely chopped
 * 2 cloves garlic, minced
 * 2 tomatoes, peeled and chopped
 * 1½ cups arborio or other short-grain rice
 * 3 cups chicken or vegetable stock
 * ¾ tsp salt, optional
 * ¼ tsp saffron threads, crushed
 * 1 lb asparagus
 * ½ cup sliced unblanched almonds
 * 2 hard-cooked eggs, cut in wedges
 * pepper

Directions

 * 1) In large deep skillet, heat oil over medium-high heat; cook red pepper, onion and garlic for 5 minutes, stirring occasionally.
 * 2) Add tomatoes; cook for about 3 minutes, stirring constantly, until thickened and most of the liquid has evaporated.
 * 3) Remove from heat.
 * 4) Stir in rice to coat.
 * 5) Stir in stock, optional salt and saffron.
 * 6) Return skillet to heat; bring to boil.
 * 7) Reduce heat to low; simmer, covered, for 15 minutes or until rice is almost tender.
 * 8) Cut each asparagus spear into thirds crosswise; arrange over rice.
 * 9) Cook, covered, for 5 to 8 minutes or until rice and asparagus are tender and liquid is absorbed.
 * 10) With fork, stir in almonds.
 * 11) Serve garnished with eggs and sprinkled with pepper to taste.

Nutritional information
Per serving (⅛ of recipe):
 * 280 Calories | 10g Fat | 38g Carbs | 2g Fiber | 10g Protein | 297mg Sodium | 54mg Cholesterol
 * Diabetic Exchanges: 2 starch | 1 vegetable | ½ medium-fat meat | 1½ fat