printed from foodservice.greenleaffoods.com
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Measure: | |
---|---|
Vegetable stock | 3-½ cups |
Olive oil | ¼ cup |
Yellow onion | 1 each |
Garlic, peeled and minced | 5 cloves |
Carrots, peeled, ¼” slices | 2 each |
Saffron threads | 1 pinch |
Smoked paprika | 2 tsp. |
Yellow bell pepper, cut into strips | 1 each |
Red bell pepper, cut into strips | 1 each |
King trumpet mushrooms, stems cut into ¾” rounds, tops sliced | 3 each |
White wine | ½ cup |
Sea salt | 1-½ Tbsp. |
Arborio rice | 1-½ cups |
Field Roast™ Spicy Mexican Chipotle Sausage Links | 2 each |
Vine tomatoes, sliced in half | 3 each |
Black pepper | 1 tsp. |
Parsley | ¼ cup |
English peas | 1 cup |
Lemon, wedged | 1 each |