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Vegan Paella
Ingredients:
- 1 x 400g/14oz Jar Artichoke Hearts
- drained and quartered (reserve the liquid)
- 350g/12oz Brown Rice
- 1 teaspoon salt
- A generous pinch of saffron
- Black Pepper
- Fresh Vegetable Stock or water (see method for amount)
- 1 tbsp Olive Oil
- 1 Onion, finely chopped
- 100g/4oz Celery, chopped
- 2 Garlic Cloves, crushed
- 2 teasp Freshly chopped Thyme
- 1 Red Capsicum (sweet Pepper), Chopped
- 1 Yellow Capsicum (Sweet Pepper) chopped
- 450g/16oz Asparagus, cut into 5cm/2 inch pieces
- 200g/7oz Fresh Tomatoes, chopped
- 100g/4oz Frozen Peas
- 100g/4oz Sweetcorn Kernals
- Salt and Black Pepper
Preparation:
1. Place the artichoke liquid, salt and saffron with the rice in a medium saucepan. Add sufficient water or stock to cover the rice with 2.5cm/1 inch of liquid and stir well.
2. Bring to the boil, reduce the heat, cover and simmer for 45-50 minutes until the rice is tender and adding more stock/water if necessary.
3. Heat the oil in a large saucepan, add the onion, celery and garlic and sauté until soft.
4. Add thyme, capsicum, and asparagus and stir to coat. Cover and sauté over a medium heat, stirring frequently, for 5 minutes adding a little water to prevent from sticking.
5. Add the peas, tomatoes, artichoke hearts and sweetcorn, stir well and simmer for 5-10 minutes until the vegetables are tender.
6. Adjust the seasoning then drizzle the vegetables with a little extra olive oil.
7. To serve - pile the rice onto warmed plates and spoon the vegetable mixture on the top. Serve immediately.
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