This Spanish-style paella is perfect for a big family gathering. Easy to prepare and always a winner with the whole family.
Preparation time: 20 minutes
Cooking time: 35 minutes
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
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