Page 34 - Veggiefood Presentation
P. 34
Smoky vegetarian
Spanish rice
Ingredients Method
1 1/2 cups medium grain rice
1 1/2 cups Vegetable Stock
1/4 teaspoon ground turmeric Place rice, stock, 1 cup water and
1 tablespoon extra virgin olive oil turmeric in a medium heavy-based
1 small red onion, halved, thinly sliced saucepan over high heat. Stir to
1 large red pepper, cut into 3cm combine. Cover. Bring to the boil.
1 large green pepper, cut into 3cm Reduce heat to low. Simmer for 10 to 12
150g green beans, trimmed, halved minutes or until liquid is absorbed.
diagonally Remove from heat. Fluff rice with fork.
2 garlic cloves, finely chopped Set aside, covered, for 5 minutes.
1 1/2 teaspoons smoked paprika Meanwhile, heat oil in a large, deep
3/4 cup frozen peas frying pan over medium-high heat. Add
1 cup mixed olives onion. Cook, stirring, for 5 minutes or
1/4 cup chopped fresh flat-leaf parsley until softened. Add peppers and beans.
leaves Cook, stirring occasionally, for 5 minutes
2 tablespoons lemon juice or until just tender. Add garlic and
Lemon wedges, to serve paprika. Cook for 1 minute.
Add rice mixture, peas and olives to the
pan. Toss mixture over heat until peas
are heated through. Remove from heat.
Add parsley and lemon juice. Season
with salt and pepper. Toss gently to
combine. Serve with lemon wedges.
