Vegetable paella



Ingredients 23
Servings 6
Time

Ingredients

  • RICE MIXTURE
  • 30
    ml
    canola oil
  • 400
    g
    uncooked brown rice
  • 1
    l
    vegetable stock
  • 8
    strands saffron
  • 10
    ml
    salt
  • 2
    ml
    crushed dried chillies
  • 5
    medium tomatoes, peeled and cubed
  • VEGETABLE MIXTURE
  • 60
    ml
    canola oil
  • 1
    red pepper, diced
  • 1
    yellow pepper, diced
  • 1
    onion, sliced
  • 3
    cloves garlic, crushed
  • 3
    sticks celery, sliced
  • 125
    g
    baby beans, halved
  • 4
    small carrots, sliced diagonally
  • 125
    g
    baby corn
  • 10
    small courgettes
  • 250
    ml
    broccoli florets
  • 100
    g
    fresh asparagus spears (optional)
  • 410
    g
    artichoke hearts
  • 100
    g
    almond nibs, toasted
 

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.
 

Read more on: starch
 

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