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Vegetable Paella


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Rate this recipe 2.8/5 (133 Votes)


  • 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)


Level of difficulty Average
Cost Average budget


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


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