Vegan paella with artichoke
Last updated date: 12 October 2020
- 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
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