chocko1
Gold Member
VEGETARIAN PAELLA - Serves 4
Syn Free
2 medium onions, chopped
4 cloves of garlic, chopped
half tsp chilli flakes
1 green and 1 red pepper, deseeded and diced
Some frozen peas
2 tomatoes, chopped
800ml vegetable stock
250-300g long or short grain rice - I use Basmati
1 tsp paprika
Start softening the onions in the microwave for about 3 minutes with a tsp or two of water, covered, before adding them to a large Frylighted pan, along with the garlic, covering and cooking for a further 3 minutes.
Then add the peppers and peas, stir in, cover again and cook for a further few minutes.
Make a well in the centre of the mixture, put the tomatoes in the well and sprinkle the paprika on top.
Add in the stock and season with some black pepper.
Scatter the rice over the stock, stir it in then allow to simmer gently until the liquid is absorbed and the rice has cooked. This usually takes 15-20 minutes. Stir occasionally. Add a little extra stock or water if it looks like drying out too much before the rice has cooked.
Lovely served with veggie sausages or chicken (non-veggie, obviously! and, if you have any saffron threads in the house, it makes it so much more authentic when dissolved into the stock.
Syn Free
2 medium onions, chopped
4 cloves of garlic, chopped
half tsp chilli flakes
1 green and 1 red pepper, deseeded and diced
Some frozen peas
2 tomatoes, chopped
800ml vegetable stock
250-300g long or short grain rice - I use Basmati
1 tsp paprika
Start softening the onions in the microwave for about 3 minutes with a tsp or two of water, covered, before adding them to a large Frylighted pan, along with the garlic, covering and cooking for a further 3 minutes.
Then add the peppers and peas, stir in, cover again and cook for a further few minutes.
Make a well in the centre of the mixture, put the tomatoes in the well and sprinkle the paprika on top.
Add in the stock and season with some black pepper.
Scatter the rice over the stock, stir it in then allow to simmer gently until the liquid is absorbed and the rice has cooked. This usually takes 15-20 minutes. Stir occasionally. Add a little extra stock or water if it looks like drying out too much before the rice has cooked.
Lovely served with veggie sausages or chicken (non-veggie, obviously! and, if you have any saffron threads in the house, it makes it so much more authentic when dissolved into the stock.