Name: Vegetable paella
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 30 ml canola oil; 400 g brown rice uncooked; 1 l stock vegetable; 8 saffron threads; 10 ml salt; 2 ml dried chillies crushed; 5 tomatoes medium, peeled and cubed; 60 ml canola oil; 1 red pepper diced; 1 yellow pepper cubed; 1 onion sliced; 3 garlic cloves, crushed; 3 celery stalks sliced; 125 g green beans halved; 4 carrots sliced diagonally; 125 g baby corn; 10 courgettes small; 250 ml broccoli cut into florets; 100 g asparagus; 410 g artichokes hearts; 100 g almonds nibs, toasted

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Ingredients (21)

RICE MIXTURE

30 ml	canola oil
400 g	brown rice — uncooked
1 l	stock — vegetable
8	saffron — threads
10 ml	salt
2 ml	dried chillies — crushed
5	tomatoes — medium, peeled and cubed

VEGETABLE MIXTURE

60 ml	canola oil
1	red pepper — diced
1	yellow pepper — cubed
1	onion — sliced
3	garlic — cloves, crushed
3	celery stalks — sliced
125 g	green beans — halved
4	carrots — sliced diagonally
125 g	baby corn
10	courgettes — small
250 ml	broccoli — cut into florets
100 g	asparagus
410 g	artichokes — hearts
100 g	almonds — nibs, toasted

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Method:

RICE:
Heat the oil.
Sauté the rice over medium heat for 2 minutes.
Add vegetable stock, saffron, salt and chilli.
Cover with a lid and simmer until the rice is soft.
Stir in tomatoes.
VEGETABLE MIXTURE:
Heat the oil in a large paella pan.
Add the peppers, onion, garlic and celery and sauté for 5 minutes.
Add the beans, carrots, corn and courgettes (each cut diagonally in three), broccoli and asparagus.
Sauté until almost cooked but crisp. A
dd rice mixture.
Garnish with artichoke hearts and heat through.
Serve on a heated platter or from the paella pan.
Sprinkle with toasted nuts.