Vegetables rich in flavor (and vitamins!) replace seafood in a meatless spin on this Spanish classic.
1 large leek, white and light green parts only, sliced
1 lb. butternut squash, cut into 1-inch pieces
4 tbsp. olive oil
1 medium onion, diced
1/4 tsp. cayenne pepper
2 garlic cloves, minced
2 cups basmati rice
2 1/2 cups fat-free, reduced-sodium chicken broth
1 cup white wine
1 cup frozen peas, thawed
1 large red bell pepper, diced
4 large plum tomatoes, chopped
1 jar (6 oz.) artichoke hearts
1/2 lb. Swiss chard, chopped
1. Preheat the oven to 425°F. Place leek and squash on a baking sheet, brush with 1 tbsp. of the oil and put in oven. Roast for 15 to 20 minutes, then remove and reduce oven to 350°F.
2. In a large paella pan, heat remaining 3 tbsp. oil. Add onion and cook over medium heat until softened. Stir in cayenne and garlic. Add rice and cook, stirring, for 2 to 3 minutes. Stir in broth, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts, and Swiss chard. Simmer 5 minutes.
3. Place paella pan in oven and bake for 30 minutes, until rice is tender and broth is absorbed.