Vegetarian Paella

This is a delicious rice dish full of flavour and colour. I got this recipe from the Womens Weekly VEG OUT cookbook and have slightly altered what vegetables I use. 

Serves 4

Ingredients:

• 3 cups of vegetable stock

• 2 cups water 

• 1 tablespoon olive oil 

• 1 small eggplant 

• 1 onion 

• 2 gloves of crushed garlic

• 2 tomatoes

• 1 small capsicum

• 3 large mushrooms

• A pinch of saffron

• 2 teaspoons of smoked paprika 

• 1 3/4 cups arborio rice

• 1 cup frozen peas 

• 10-12 green beans sliced length ways 

• Flat leaf parsley to serve 

Method:

1. Place stock and water in a medium saucepan and bring to the boil. Then take off heat and add a pinch of saffron.

2. Heat oil in large frying pan and cook eggplant until golden. Remove eggplant from pan and set aside. 

3. Add died onion, garlic, tomatoes, mushroom and capsicum to pan and continue to stir until golden. Add paprika.

4. Add rice and coat with vegetables. Then pour in stock. Reduce heat and simmer for 20 minutes.

5. Once rice has softened add peas, beans and eggplant on top. Cook for another 10 minutes.

6. Season to taste and let dish stand covered for 5 minutes.

7. Add parley and serve.

8. Enjoy :)

Paella almost ready