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Vegetable paella<br><br>
Category: Main Dishes - Rice<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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½ tsp saffron threads<br><br>
1 tbsp boiling water<br><br>
3 tbsp vegetable oil<br><br>
1 onion, chopped<br><br>
1 garlic clove<br><br>
1 red pepper, deseeded and sliced<br><br>
1 orange pepper, deseeded and sliced<br><br>
1 small eggplant, sliced<br><br>
225g/4oz risotto rice<br><br>
½ pint/300 ml vegetable stock<br><br>
225g/4oz tomatoes, chopped<br><br>
2oz mushrooms, sliced<br><br>
2oz frozen French beans<br><br>
Canned pinto beans<br><br><br><br><br><br>
Instructions:<br><br>
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Serves: 2<br><br><br><br>
1. Put the saffron and boiling water in a bowl. Set aside.<br><br>
2. Heat the oil in a paella pan, or a large frying pan over a medium heat. Add the onion and cook for 5 minutes.<br><br>
3. Next add the garlic, peppers and eggplant, stirring the vegetables in well together and cook for a further 5 minutes.<br><br>
4. Add the rice and cook for 1 minute, coating the rice in oil.<br><br>
5. When the rice is well coated in oil, add the vegetable stock, tomatoes and saffron, along with the hot water. Mix well.<br><br>
6. Next bring to the boil, then simmer, stirring occasionally for 15 minutes.<br><br>
7. Add the mushrooms, French beans and pinto beans, along with the can juice and simmer for a further 10 minutes.<br><br><br><br><br><br>
Additional comments:<br><br>
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