Life in the Kitchen

Meat-free Paella – thanks Hanlie of Slow Wanderings

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Delicious for a summer night crowd.

Meat-free Mondays, help yourself to some of this. A paella made with your favourite greens and a couple of handfuls of Portabellini mushrooms. Delicious for a summer night crowd, the idea came to us via a collaboration with talented photographer / stylist Hanlie Joubert of Slow Wanderings blog. Thanks Hanlie. Your ideas are pure deliciousness.

VEGETABLE PAELLA

INGREDIENTS

1 onion, roughly chopped
250g Portabellini mushrooms, chopped
olive oil
300g Natures Garden peas
200g Natures Garden green beans
2 large ripe tomatoes, chopped
500g brown rice
400ml can coconut cream
700ml water
4 teaspoons paprika
2 teaspoons Thai seven spice
juice of 2 lemons
handful of fresh coriander, to garnish

METHOD

Put oil in large pan on high heat.
Add onion and mushrooms and cook for about 5 minutes while stirring occasionally.
Add peas, beans and tomatoes and cook for another 5 minutes.
Stir in the rice, coconut cream and water.
Add paprika, Thai seven spice and lemon juice.
Bring to the boil and then reduce heat to a simmer.
Cook for about an hour while stirring occasionally.
Serve with fresh coriander and lemon wedges.

Serves 6


All images courtesy of Slow Wanderings, follow them on Instagram.

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