Vegan paella with artichoke
- 2 teaspoons olive oil
- ½ onion, diced
- 1 garlic clove, sliced
- ½ red capsicum1, roughly sliced
- ⅓ cup arborio rice
- pinch turmeric
- ½ reduced-salt vegetable stock cube
- ¼ cup frozen peas
- ¼ cup artichoke hearts from a jar, drained
1 Heat the oil in a non-stick frying pan over a medium heat, add the onion and fry for a few min until softened. Add the garlic and fry for a few more min. Just before the garlic starts to brown, add the red capsicum, arborio rice and turmeric, and season with freshly ground black pepper. Stir for 1 min to coat the rice in the mixture.
2 Add 1/3 cup boiling water to the pan, then crumble in the ½ stock cube and simmer, stirring continuously, as the liquid is absorbed by the rice. Gradually add more boiling water (1/3 cup at a time – you will need about 1 2/3 cup in total), until the rice is cooked. This will take about 15 min.
3 When the rice is cooked, stir in the frozen peas and cook for about 3 min, then add the artichokes. Remove from the heat and season with more pepper to serve.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 7g
Last updated date: 12 October 2020
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