Vegetable rice
A paella-style rice full of seasonal vegetables, with saffron and a touch of paprika. Completely vegan.
- 60 min20 prep · 40 cook
- MediumDifficulty
- 570 kcalper serving
Ingredients
- Bomba rice350 g
- Red pepper1
- Courgette1
- Aubergine1
- Artichokes4
- Green beans150 g
- Ripe tomatoes, grated2
- garlic3 cloves
- Sweet paprika1 tsp
- saffron1 pinch
- Hot vegetable stock1.1 l
- Olive oil80 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Dice the pepper, courgette and aubergine. Clean the artichokes down to the tender hearts and cut them into quarters.
- 2
Heat the oil in the paella pan and fry the artichokes, pepper and green beans with a little salt.
- 3
Add the aubergine and courgette and cook until they start to colour.
- 4
Add the chopped garlic and the tomato and cook until reduced. Stir in the paprika for a few seconds.
- 5
Add the rice and stir to coat. Pour in the hot stock with the saffron and check the salt.
- 6
Cook without stirring: 10 minutes on high heat, then 8 on low.
- 7
Cover with a cloth and rest before serving.
Tips and questions
- Is it vegan?
- Yes, as long as the vegetable stock is plant-based. It is also gluten-free.
- How do I stop the artichokes going black?
- Drop them into water with lemon juice or parsley as soon as you cut them, and drain them just before frying.
- Can I use other vegetables?
- Yes: cauliflower, mushrooms, peas or broad beans work well. Avoid very watery vegetables in large amounts, as they soften the rice.
Enjoy your meal!
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