Riced Cauliflower Medley Paella

Ingredients

• 12 oz. Green Giant® Riced Veggie Cauliflower Risotto Medley
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 2 pinched saffron threads or 1 teaspoon turmeric
• 1/4 cup vegetable stock
• 3 cups Roasted Vegetables, cut into cubes (a combo of your favorite eggplant, butternut squash, zucchini, yellow squash or peppers)
• 2 tablespoons Olive oil
• 1/2 cups frozen peas
• 1/4 cup parsley, chopped

Directions

1. Tossed cubed vegetables in olive oil, then pour onto a cookie sheet and bake for 10 minutes in a preheated oven at 400 degrees. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion and sauté until softened, then add garlic. Cook until lightly golden browned.
3. Stir in Green Giant® Riced Veggie Cauliflower Risotto Medley, then add spices and stock.
4. Stir in the roasted veggies, sauté all together for about 5 minutes.
5. Add parsley, and cook through.
6. Serve