Vegetable Paella

Ingredients
1 cup uncooked rice
2 3/4 cup water
1 pound asparagus cut into 2-inch pieces
2 cups fresh broccoli florets
2 tsp. olive oil
1 medium red bell pepper, chopped
2 small zucchini, chopped
1 medium onion, chopped
3/4 tsp. salt
1/2 tsp. saffron threads or 1/4 tsp. ground turmeric
2 large tomatoes, seeded and chopped
2 cans garbanzo beans, drained, rinsed
1 box (10 oz.) frozen peas, thawed, drained
Lettuce leaves in desired

Directions
Cook rice and keep it warm.
Heat 1 inch of water to boiling.  Add asparagus, and broccoli, return to a boil for about 4 minutes or until crisp-tender.  drain
In a skillet, heal oil over medium-high heat.  Add asparagus, broccoli, bell pepper, zucchini, onion, salt and turmeric.  Cook 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients except lettuce leaves.  Serve on platter or individual serving plates lined with lettuce if desired.