Vegetable Paella

==Description==
Vegetable Paella from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain goverment resource
* Cook Time: 
* Serves: 8
== Ingredients ==
* 1 large leek, white and tender green parts only, halved lengthwise
* ¼ cup olive oil, divided
* 1 lb butternut or acorn squash, peeled and cut into 1-inch dice
* 1 medium-sized onion, chopped
* ¼ teaspoon saffron threads
* ¼ teaspoon cayenne pepper
* 2 cups Valencia or basmati rice (or regular long-grain rice)
* 2 cups low-sodium chicken stock
* 1¼ cups dry white wine
* 1 x 14 ounce can whole tomatoes, drained and chopped
* 1 x 14 ounce can quartered artichoke hearts (in water), drained
* ½ lb swiss chard, stems discarded, coarsely chopped
== Directions ==
# Preheat oven to 425 °F.
# Brush the leek with 1 teaspoon of the olive oil and place cut side down on one side of a non-stick baking sheet.
# On the other side of the baking sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss to coat.
# Roast for 15–20 minutes or until golden.
# Slice the leek halves into 1-inch lengths.
# Heat 3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté onion over medium heat until softened.
# Add saffron and cayenne pepper and stir for 1 minute.
# Add the rice and season with salt and pepper to taste and cook, stirring for about 2–3 minutes.
# Add chicken stock, wine, squash, tomatoes, artichoke hearts and swiss chard, stir and simmer for 5 minutes.
# Lower oven temperature to 350 °F then transfer paella pan to oven and bake for 30 minutes or until rice is tender and stock is absorbed.
# Remove from oven and let stand for 10 minutes before serving.
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Category:Vegetarian Recipes
Category:White wine Recipes
Category:Butternut squash Recipes
Category:Acorn squash Recipes
Category:Basmati rice Recipes
Category:Short-grain rice Recipes
Category:Tomato Recipes
Category:Artichoke Recipes
Category:Swiss chard Recipes