Vegetarian Paella

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 12

Ingredients:

• 1 tablespoon virgin olive oil

• 2 red onions, thinly sliced

• 2 cloves garlic, crushed

• 1 teaspoon sweet smoked paprika

• 2 teaspoon paprika

• 1 1/2 cups (300g) brown rice

• 4 cups vegetable stock

• 1 red pepper (capsicum), roasted, peeled, sliced

• 2 vine-ripened tomatoes, deseeded, diced

• 125 g can corn kernels, drained

• 1 cup (120g) frozen peas, thawed

• 300 g firm tofu, cubed

• 170 g marinated artichoke hearts drained, cut into wedges

• 75 g pine nuts, lightly toasted to serve

Method:

• Soak the rice overnight – this opens up the grain and allows the arsenic to escape.

• Drain the rice the next day and rinse thoroughly with fresh water.

• Heat oil in a large, heavy-based saucepan over medium-low heat. Add onion and cook, stirring occasionally for 5-6 minutes, or until onion is soft. Add garlic and paprika, cook, stirring for one minute.

• Add rice and stir to coat the grains in the spices. Add vegetable stock, bring to the boil, then reduce heat to low, cover the pan with a lid or piece of foil and simmer 20-25 minutes, or until the stock is absorbed and the rice is cooked.

• Add the red pepper, tomato, corn, peas and tofu, stir to combine, cover again and cook for a further 5 minutes. Remove from the heat and stir through the artichokes.

• Serve garnished with pine nuts.

Nutrition (per serve):

Calories 301; Fat 17 g; Sat. fat 2.7 g; Carbs 21.8 g;  Sugar 3.8; Fiber 5.2 g; Protein 15 g