Vegetable Paella

Name: Vegetable Paella
Ingredients: 50 ml (1/5 cup) olive oil; 2 leeks, sliced; 1 onion, chopped; 3 garlic cloves, finely chopped; 1 green pepper, seeded and diced; 1 red pepper, seeded and diced; 375 ml (1 ½ cups) brown rice; 250 g mushrooms, whipped clean and sliced; 2 medium brinjals, diced; 5 ml (1 teaspoon) turmeric; 15 ml (1 tablespoon) fresh oregano, chopped; 15 ml (1 tablespoon) fresh basil, chopped; 1 x 410g-tin Italian tomatoes, chopped; 500 ml (2 cups) frozen peas; salt and black pepper to taste; 2,5 ml (1/2 teaspoon) sugar; 500 ml (2 cups) vegetable stock; 125 ml (1/2 cup) white wine; 250 g Feta cheese, broken into pieces; 100 ml (2/5 cup) fresh parsley, finely chopped

Many of us hesitate to try vegetarian dishes, often because we aren’t sure what to prepare. Try this vegetable paella with crusty bread for a great lunch treat.

Published 9 May 2021

Method

Preheat oven to 180 ºC (350 ºF). Grease a large ovenproof baking dish.
Heat the oil in a large pan or paella pan. Add the leeks, onions, garlic and peppers. Cook for 5 minutes until softened. Add the rice and toss until coated in oil.
Reduce the heat and add the mushrooms, brinjals, turmeric and fresh herbs. Toss for 3 minutes and then add the tomatoes, peas, seasoning, sugar, stock and wine.
Mix the paella well and then transfer it to a large ovenproof baking dish. Cover and bake for 35 minutes. Stir lightly with a fork and continue baking for another 25 minutes until the vegetables are cooked and the liquid absorbed. Stir in the chopped parsley and scatter the Feta cheese over the top. It is now ready to be served.