Vegetable paella

Many paellas feature various meats and seafoods, but this vegetable paella can be a revelation, full of colour and simple flavours.

Serves: 4
Ingredients: 15
Serving size: 642 g
Total calories: 417
Protein: 12.06 g
Fat: 3.02 g
Carbohydrates: 88.71 g
Fibre: 10.6 g

Ingredients

  • 1½ cups brown rice
  • 2 tbps tomato past
  • 2 cups vegetable stock
  • 1 tsp turmeric
  • 4 tomatoes, peeled and chopped
  • 2 large onions, sliced
  • 2 leeks, julienned
  • 3 carrots, sliced
  • 150 g green beans
  • 150 g green peas
  • 2 zucchini, sliced thickly
  • 225 g cauliflower, broken into florets
  • 2 garlic cloves, minced
  • 1 red capsicum, sliced
  • Freshly ground black pepper and sea salt to taste

Method

  1. Parboil the rice in the vegetable stock for 20 minutes. Set aside but do not drain.
  2. Add onions, leeks, carrots, zucchini and garlic to a pan brushed with olive oil and cook for 10 minutes in 5 tablespoons water over medium heat.
  3. Add capsicum, green beans and peas, tomato paste, turmeric and tomatoes and cook for 2 minutes.
  4. Add rice with stock and stir until combined with all ingredients and simmer gently for approximately 15 minutes.
  5. Separately cook cauliflower for 5 minutes and add to the above just before serving.
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