Vegetable Paella

1 cup uncooked regular long-grain brown or white rice2 3/4 cups water1 pound asparagus, cut into 2-inch pieces3 cups fresh broccoli florets2 teaspoons olive or vegetable oil1 medium red bell pepper, chopped (1 cup)2 small zucchini, chopped (1 1/4 cups)1 medium onion, chopped ( 1/2 cup) 3/4 teaspoon salt 1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric2 large tomatoes, seeded and chopped (2 cups)2 cans (15-16 ounces each) chickpeas, drained and rinsed1 box (10 ounces) frozen sweet peas, thawed, drainedLettuce leaves, if desiredCook rice in water as directed on package; set aside and keep warm.In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.Stir in rice, tomatoes, chickpeas and sweet peas; heat through. Serve on platter or on individual serving plates lined with lettuce if desired.Serves six.Nutrition values per serving: 460 calories, 7 g fat (1 g saturated), 81 g carbohydrates, 19 g fiber, 20 g protein, 0 cholesterol, 720 mg sodium."Betty Crocker Easy Everyday Vegetarian" (2006 Wiley, $24.95)