Vegetarian recipe for one pan paella, with basmati rice, mushrooms and green beans

200g brown mushrooms – quarter
200g button mushrooms – slice
1 onion – peel, halve and slice
4 cloves garlic – peel, grate and chop finely
3 tsp smoked paprika
1 tbsp dried oregano
20g fresh parsley – chop roughly
2 cups basmati rice
1 sachet tomato paste
3 tsp vegetable stock granules
3 cups boiling water
200g green beans – trim ends & cut at an angle
125g cherry tomatoes – halve
1 lemon – zest and slice
salt & pepper (from your pantry)
olive oil (from your pantry)

How to
Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Basmati Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Paella: In a large, deep saucepan heat a few glugs of olive oil over medium-high heat. Add the onions and sauté for 2 minutes then add the mushrooms. Cook, stirring, for 5 minutes or until starting to brown. Add garlic, paprika and oregano. Cook for 1 minute or until fragrant.

Add tomato paste and stir for 1 minute then add rice and mix well to combine. Add stock and bring to a simmer. Season with salt and pepper. Reduce heat to low. Cook, covered, for 10 minutes and check that the sauce is thickening nicely, if not, cook uncovered for a further 3 – 5 minutes.

Serve: Topped with cherry tomato halves, a sprinkle of parsley, lemon zest and lemon slices.


*Originally published 21 October  2019


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.