Another one from the Good Housekeeping Step by Step Vegetarian Cookbook, and another attempt to stay away from those nice but full of fat cheese-based meals. It was nice and The Meat Eater said “mmmmmmmmmmmmm”, so I think he liked it too. Actually though, although it’s called Vegetarian Paella in the book, it is vegan. Sssh, don’t tell The Meat Eater.
Ingredients (serves 4)
2 red peppers
90 ml (6 tbsp) olive oil
4 garlic cloves
10 ml (2 tsp) paprika
5 ml (1 tsp) turmeric
2.5 ml (½ tsp) cayenne pepper
350 g (12 oz) easy cook Italian brown rice
1.2 litres (2 pints) vegetable stock
175 g (6 oz) French beans, halved
175 g (6 oz) frozen peas
30 ml (2 tbsp) chopped fresh parsley
50 g (2 oz) black olives
salt and pepper
- Halve, core, deseed and slice the peppers. Heat 30 ml (2 tbsp) of the oil in a large, deep frying pan. Add the peppers and fry over a medium heat for 5-10 minutes until well browned and softened. Remove with a slotted spoon and set aside.
- Peel and chop the onion. Peel and finely chop the garlic. Add the remaining oil to the pan and fry the onions, garlic and spices for 10 minutes until golden. Add the rice, stir once and then pour in the stock. Bring to the boil and simmer gently for 15 minutes.
- Meanwhile, blanch the beans in boiling salted water for 1 minute. Drain and immediately refresh under cold water; set aside.
- Add the peppers, beans and peas to the rice and stir through. Cook for a further 15 minutes until the rice and vegetables are tender. Remove from the heat and stir in the parsley and olives. Season well, cover with a lid and allow to stand for 5 minutes before serving.