PaellaThis recipe is adapted from a recipe published by the Vegetarian Society for their theme of ‘Share’ for this year’s National Vegetarian Week.  It was pretty simple to cook, filling and very tasty – perfect for sharing, in fact.

And to celebrate the week, DON’T FORGET to make a comment on the site to be in with a chance of winning a copy of Early Vegetarian Recipes!

Veggie Paella with Purple Sprouting Broccoli

200g Brown basmati rice
1/2 tsp turmeric powder
30g flaked almonds
1tblsp olive oil
1 onion, chopped
2 garlic cloves, crushed
200g purple sprouting broccoli
50g black pitted olives
200g button mushrooms, sliced
1 tblsp tomato puree
10 cherry tomatoes, halved

Put the rice and turmeric in a large pan of water, bring to the boil, cover and simmer for 10 minutes.

Meanwhile toast the almonds in a dry pan for 2 – 3 minutes.  In a separate frying pan, heat the oil and gently fry the onion for 5 minutes.  Add the garlic and broccoli and cook for a further 5 minutes.  Then add the mushrooms, olives and tomato puree and cook for 5 more minutes.

Add the cooked rice to the frying pan, mixing well and stir in the tomatoes.  Served sprinkled with the toasted almonds.

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