Veggie Paprika Brown Rice PaellaMay 10, 2018
|Serves: 8 servings|
Difficulties: beans/clean eating/delicious/digestive health/food prep/gluten-free/health paella/healthy vegan/legumes/paella/plant-based/sydney nutritionist/vegan cooking/vegan dinner party/vegan nutritionist/vegan paella/vegan recipe/vegan weight loss/vegetarian/weight loss
Most people associate this classic Spanish dish with seafood or chorizo, but as usual, it can be enjoyed without compromising your health, in a delicious plant-based way. With the delightful spices saffron and paprika bringing colour, heat and of course, antioxidants, the richness of a slow cooked tomato and capsicum saucey broth, and the texture of perfectly sautéed veggies, beans and peas together with al dente rice, this is a dinner party sensation. No man will leave hungry!
For: 8 servings
- 1.5 L vegetable broth + water combo
- 1 tbsp. saffron threads
- 1 tbsp. extra virgin olive oil
- 2 can 100% organic diced tomatoes
- 1 red capsicum diced
- 1 green capsicum diced
- 1 large brown onion chopped
- 5 garlic clovess crushed
- 2 tsp. sweet paprika
- 3 cup brown rice uncooked
- 1 cup frozen peas
- 1 can organic kidney beans drained and rinsed thoroughly
- 1/2 bunch flat-leaf parsley chopped
- 1 zucchini quartered
- 1 small eggplant chopped
- 1 tsp. Himalayan pink rock salt
- cracked black pepper
- Pinch cayenne pepper (optional)
- 1 lemon sliced (to garnish)
- Preheat oven to 160 C.
- Place the stock and water in the pan you wish to use for your paella and bring to the boil. Remove from heat and transfer into a large glass/metal bowl carefully, and drop the saffron threads in to infuse.
- Next, heat your pan again with the olive oil, and saute the onion and capsicums for approx 20 minutes, stirring occasionally.
- Add the garlic and tomatoes and cook for a further 15 minutes. It is ready once the vegetables are well cooked and sauce-like.
- Stir through the paprika, cayenne, salt and pepper.
- Next, throw the uncooked brown rice into the pan and combine with the sauce, allowing it to cook for 2-3 minutes.
- Lower the heat to simmer and pour the saffron stock over the rice, mixing together. Simmer on the stove for around 7 minutes.
- Transfer the pan into the oven and cook for 35-45 minutes, until majority of liquid has been absorbed and upon taste testing, rice is al dente.
- Meanwhile, sautée your eggplant and zucchini gently on the stove, adding the eggplant first for 5 minutes, followed by the zucchini for a further 5. Set aside.
- Remove pan from the oven and stir through the sautéed vegetables well and pat down (or leave these to pile on top as a garnish).
- Garnish with lemons and any additional herbs, and serve warm.