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)
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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