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