Vegetable Paella
Rate this recipe
2.8/5
(133 Votes)
Ingredients
- oil
- 1 large onion chopped
- ½ tsp chilli powder
- 12 oz/300g brown rice
- 1½ pint/800ml vegetable stock
- 1 tbsp tomato puree
- ½ tsp tarragon
- 1 tsp basil
- 1 tsp oregano
- 1 red and 1 green pepper roughly chopped
- 3 sticks celery
- 8 oz/200g mushrooms sliced
- 2 oz/50g mange tout topped and tailed
- 4 oz/100g frozen peas
- 2 oz/50g broken cashew nuts
- 1 Tin/454g chopped tomatoes
- 150ml dry white wine (or substitute with 1 tbsp vinegar)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a large saucepan fry the onion in 4 tbsps olive oil
Step 2
Add the chili powder and the rice and cook for 4-5 minutes
Step 3
Add vegetable stock, wine, tomatoes, tomato puree, tarragon, basil and oregano
Step 4
Simmer for 10-15 minutes
Step 5
Add peppers, celery, mushrooms and mange tout
Step 6
Cook for another 30 minutes until the rice is cooked
Step 7
Add peas and cashew nuts and heat through until the peas are ready
Step 8
Serve
Like these recipes? Then you'll love
-
Grilled chicken in a curry...
2.8/5
(30 Votes)
-
Sausage Patties with Stilton Mash
2.9/5
(60 Votes)
-
Butter Chicken with Lentils
2.9/5
(19 Votes)
-
Rice salad
2.6/5
(9 Votes)
-
Shepherds Pie
2.9/5
(34 Votes)
-
Traditional Chicken Pot Pie
2.9/5
(21 Votes)
-
Slow Cook Shredded Beef
2.9/5
(24 Votes)
-
butternut squash and sweet potato...
2.9/5
(78 Votes)
Chef Tips and Tricks
How to trim and tie a roast
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Leave a comment about this recipe