Recipe Centre

Vegetable paella

Preparation time: 15

Cooking time: 10

Ingredients
80 ml olive oil
10 small pickling onions, halved
500 ml long-grain rice
1 litre chicken or vegetable stock
6 ml turmeric
1 small can tomato paste
250 g green beans, sliced diagonally
8 mini-corn spears
1 each red and green peppers, seeded and sliced into rings
2 leeks, washed and sliced
2 sticks celery, sliced (reservetops for garnishing)
0.50 small head of cauliflower, cut into small florets
3 baby marrows, sliced lengthways into quarters
125 ml chopped fresh parsley and basil
5 ml crushed garlic

Method:
1. Heat half the olive oil in a heavy-based saucepan and fry the pickling onions over a medium heat. Add the rice and stir continuously until the rice begins to pop and turn a light golden colour. Add the stock, turmeric and tomato paste. Simmer for 15 minutes or until the rice is tender.

2. Heat the remaining oil in a large frying pan and stir-fry the vegetables for three minutes. Don't add the herbs or garlic yet. Add 250ml water to the pan and cook for a further five minutes. Remove from the heat, add the herbs and the garlic, then stir into the cooked rice. Sprinkle with chopped celery tops and serve immediately.

Recipe From : Ideas May 01, 2006

Recipe from Ideas : May 01, 2006 See what Ideas has in store this month. Subscribe now and save!

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