Serves
4-6
Ingredients
3
tablespoons fruity green olive oil
2 onions, chopped
2 garlic cloves, crushed
1 red pepper, seeded and sliced in rings
1 yellow pepper, seeded and sliced in rings
450g/1lb tomatoes, skinned and chopped
225g/8oz thin green beans, trimmed
450g/1lb peas in their pods, shelled
450g/1lb Valencia or Arborio rice
1 teaspoon paprika
300ml/1/2 pint dry vegetarian white wine
1/2 teaspoon saffron
900ml/11/2 pints boiling vegetable stock
salt and freshly ground black pepper
3 tablespoons chopped parsley
Method
1
Heat the olive oil in a paellera or large shallow frying pan. Fry the
onions and garlic gently until soft and golden. Add the peppers and
fry for 4~5 minutes. Then add the tomatoes, beans and peas and cook
for another 5 minutes.
2 Add the rice and paprika and stir well. Pour in the white wine and
bring to the boil. Mix the saffron with the boiling stock and pour into
the pan. Reduce the heat a little and simmer for five minutes.
3 Cover the pan with a lid or some foil and place in the bottom of a
preheated oven at 180C/ 350F, Gas Mark 4 for 30~40 minutes, until the
rice is tender and has absorbed all the stock. Alternatively, simmer
on top of the stove in the same way as you would cook a rissotto. Season
to taste and stand, covered, for five minutes before serving sprinkled
with parsley. Serves four to six.
.
Recipe
and photograph courtesy of HarperCollins -- New Vegetarian Cookbook
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