Although this classic Mediterranean dish is usually made with seafood, our anti-oxidant-rich version calls for spinach, asparagus, and peas as well as garlic, onion, and peppers to make a bountiful dinner that is as easy on the eyes as it is good for the heart and our general health.

A one-dish delight that offers great nutrition and immune-boosting power as well as a wonderful variety of colors and tastes.

INGREDIENTS

1 cup long-grain brown rice
2 cups vegetable stock
1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 medium red pepper, chopped
1 medium green pepper, chopped
1/2 cup sliced button mushrooms
1 cup asparagus, cut into 2-inch pieces
1 cup peas, fresh or frozen
1 cup spinach, fresh or frozen, coarsely chopped
1 cup cooked black beans
1/2 cup sliced black olives
1/2 teaspoon turmeric
Salt and freshly-ground black pepper, to taste
1 16-ounce can diced tomatoes with their juice

1. In a large saucepan, combine the rice and stock and bring to a boil. Cover, reduce to a simmer and cook about 40 minutes.

2. Preheat oven to 400F.

3. While rice is cooking, heat oil in a large, oven-proof skillet and add chopped onion, garlic, red pepper, green pepper, mushrooms, asparagus, peas, spinach, beans, olives, turmeric, salt, and pepper. Saute about 5 minutes, until asparagus is just barely tender.

4. Add canned tomatoes, then add cooked rice. Stir to combine, then place paella in an ovenproof serving dish and bake in 400 F oven for about 10 minutes.

Serves 6.