This delicious vegetable-based alternative to the traditional Spanish seafood dish has always been one of the most popular recipes on this course. It’s naturally low in fat and calories, and high in nutrition.We cook the vegetables in a rich tomato sauce, and instead of using the traditional white sticky rice, we use short-grain brown rice to keep your heart happy!(*In the image, we have crushed cashews and olives on top, which pair well with the dish. If you choose to add them, use just a few as garnish).
Takes
Serves 4
Ingredients
200gshort-grain brown rice
500mlvegetable stock
¼tspground turmeric
½a medium carrot or 1 small carrotapproximately 100g
2clovesof garlic
1small leek
1red pepper
1courgette
2tspsalt
2tbspred wine
1x 400ml tin of chopped tomatoes
2tspmixed herbs
¼tspground black pepper
¼tspsmoked paprika
1tbspmaple syrup
1.5tbsptamari
Juice of ½ lemon
50gsugar snap peas or baby spinach
1bunch of a fresh herb of your choicee.g., basil, chives, or mint
Instructions
Cook the Rice: Place the rice and vegetable stock in a pot. Add the turmeric and mix it thoroughly through the rice to give it a lovely yellow colour. Cover the pot with the lid slightly ajar and cook on high heat. Once it reaches a boil, reduce the heat to low, keeping the lid slightly ajar, and simmer until all the water is absorbed (about 30-40 minutes).
Prepare the Vegetables: In a bowl, grate the carrot. De-seed and chop the red pepper and cut the courgette into bite-sized pieces. Finely chop the leek (use both the white and green parts) and peel and finely chop the garlic.
Cook the Vegetables: Place a large non-stick saucepan over high heat. Once hot, add the leek and garlic and cook for 2-3 minutes, stirring regularly. If the mixture starts to stick, add a couple of tablespoons of water and scrape off any charring from the bottom of the pan.
Add More Vegetables: Add the grated carrot, courgette, and chopped red pepper along with the salt. Cook for another 4 minutes, stirring regularly. If needed, add a bit of water to prevent sticking.
Combine Flavours: Add the red wine, chopped tomatoes, mixed herbs, black pepper, smoked paprika, maple syrup, tamari, and lemon juice. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes.
Adjust Liquid if Needed: If all the liquid has been absorbed and the rice is not yet tender, add a bit more boiling water and mix well.
Final Steps: While the rice finishes cooking, chop the sugar snap peas in half and finely chop your chosen fresh herbs.
Combine and Cook: Once the rice is cooked (soft and fluffy), add the tomato and vegetable sauce along with the sugar snap peas. Mix everything well and cook for an additional 2 minutes.
Season and Serve: Taste the dish and season with salt and pepper if necessary. Garnish with the chopped fresh herbs and serve. Enjoy!
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