A simple but delicious vegetable paella recipe for you try when cooking for friends or family.
1 small brown onion, chopped finely
1 medium red capsicum, chopped finely
1 medium yellow capsicum, chopped finely
2 teaspoon olive oil
1 teaspoon paprika
1/2 teaspoon tumeric
200g button mushrooms, halved
1 2/3 cups brown short-grain rice
4 medium tomatoes, chopped coarsely
2 cups (500ml) salt-reduced vegetable stock
2 cups (500ml) water
200g green beans, trimmed, chopped coarsely
1 cup frozen peas
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 lemon, cut into wedges
Heat a large deep non-stick frying pan, brushed with olive oil over high heat; cook onion and capsicum, stirring, until onion softens.
Add paprika, tumeric and mushrooms; cook, stirring, until mushrooms are tender. Add rice; stir to coat rice in vegetable mixture.
Add tomato and 1 cup of the combined stock and water; cook, stirring, until liquid is absorbed. Add remaining combined stock and water; cook, covered, stirring occasionally, about 1 hour or until liquid is absorbed and rice is tender.
Sprinkle beans and peas over rice. Cook, covered, about 10 minutes or until beans are tender.
Cover paella; stand 5 minutes. Sprinkle paella with parsley; serve with lemon wedges.
*Adapted and reproduced by Cancer Council Queensland with permission.