Name: Vegetable paella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 10.00 pickling onions halved; 500.00 ml rice long-grain; 1.00 stock vegetable or chicken; 6.00 ml turmeric; 1.00 tomato paste small tin; 250.00 g green beans sliced diagonally; 8.00 baby corn; 1.00 pepper green and red, deseeded and sliced; 2.00 leeks washed and sliced; 2.00 celery; 0.50 cauliflower florets; 3.00 courgettes baby, sliced lengthways; 125.00 ml fresh herbs parsley and basil, chopped; 5.00 ml garlic cloves, crushed

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Ingredients (14)

10.00	pickling onions — halved
500.00 ml	rice — long-grain
1.00	stock — vegetable or chicken
6.00 ml	turmeric
1.00	tomato paste — small tin
250.00 g	green beans — sliced diagonally
8.00	baby corn
1.00	pepper — green and red, deseeded and sliced
2.00	leeks — washed and sliced
2.00	celery
0.50	cauliflower — florets
3.00	courgettes — baby, sliced lengthways
125.00 ml	fresh herbs — parsley and basil, chopped
5.00 ml	garlic — cloves, crushed

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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.