Page 30 - Fresh Magazine - Summer 2017

hel y & erty

Spanish roasted veg paella

SERVES 4 TO 6
500g short grain brown rice, it Put the rice and veg stock in Put the onions and garlic in a sauce along with the lemon
has to be short grain to make a large pot. Add the turmeric separate large saucepan with juice, soy sauce, maple syrup
it sticky and mix it through the rice to the water. Sauté on a medium to and the remaining teaspoon
1.3 litres vegetable stock give it a lovely yellow colour. high heat for 5 minutes, adding of salt. Mix well and cook on a
1 teaspoon ground turmeric Put the lid on, leaving it more water if the onions and gentle simmer for 15 minutes,
2 red onions, fi nely chopped slightly ajar, and set on a high garlic start to stick to the bottom until all the veg are cooked.
5 garlic cloves, fi nely chopped heat. Once it boils, reduce of the pan.
4 tablespoons water the heat to low, leave the lid Once the rice is cooked, add
½ medium or 1 small carrot, ajar and simmer until all the Add the grated carrot and 1 the tomato sauce and veg
grated water boils o and the rice is teaspoon of the salt and simmer along with the green beans
2 teaspoons salt soft and cooked through. This for a further 3 minutes. Add the or baby spinach. Cook for a
2 x 400g tins of chopped tomatoes will probably take about 40 chopped tomatoes, red wine, few minutes more, mixing
4 tablespoons red wine mixed herbs, smoked paprika and everything together well.
1 tablespoon dried mixed herbs minutes. If you nd that all the black pepper. Turn up the heat Taste and season with more
½ teaspoon smoked paprika liquid is gone and the rice is until it boils, then reduce to a salt and pepper if it needs it,
½ teaspoon ground black pepper still not cooked, add a bit more simmer for 5 minutes. then garnish with the chopped
1 red pepper, cut into bite-sized water, preferably boiling water, Now add the chopped peppers parsley and serve.
pieces and mix well. and courgette to the tomato
1 green pepper, cut into bite-sized
pieces
1 yellow pepper, cut into bite-
sized pieces
1 courgette, cut into bite-sized
pieces
1 lemon, juice only
2 tablespoons soy sauce
1½ tablespoons maple syrup or
honey
100g green beans or baby spinach,
chopped
1 bunch of fresh fl at-leaf parsley,
fi nely chopped

WE HEART PAELLA
This tasty vegetable equivalent
of a traditional Spanish seafood
dish is always one of the most
popular recipes on our Happy
Heart course. It’s naturally low
in fat and calories and high in
nutrition and bre. We cook the
veg in a rich tomato sauce, and
instead of using the traditional
white sticky rice, we use a short
grain brown rice to keep your
heart happy.

28 | FRESH SUMMER 2017

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