Vegetarian paella

An easy, healthy and filling paella-style dish packed full of vegetables and rice that your whole family will enjoy.

SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

  1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook stirring constantly for 2-3 minutes until softened.
  2. Stir in the rice, spices, lemon zest, garlic, chilli, capsicum, corn, and tomato. Cook for a further 2 minutes stirring occasionally.
  3. Pour in the stock and bring to the boil. Reduce the heat and cook gently, stirring occasionally for a further 20 minutes.
  4. Add the cashews and peas and continue to cook for a further 5 minutes, stirring occasionally to prevent the mixture sticking. Season to taste with pepper.
  5. Serve the paella warm sprinkled with the chopped parsley and adorned with a lemon wedge on the side. 
  • 2 tbsp
    olive oil
  • 1 
    red onion, diced
  • ¾ cup
    Arborio or risotto rice
  • 1 tsp
    ground turmeric
  • 1 tsp
    ground cumin
  • ½ tsp
    smoked paprika
  • ¼ tsp
    cayenne pepper, optional
  • ¼ tsp
    chilli powder
  • 1 
    lemon zest
  • 3 cloves
    garlic , crushed
  • 1 
    green chilli, sliced
  • 1 
    green capsicum, sliced
  • 1 
    red capsicum, sliced
  • 425 g
    whole baby corn, canned, halved lengthways
  • 1 
    tomato, diced
  • 450 ml
    vegetable stock, reduced-salt
  • ½ cup
    Mother Earth Cashew Nuts
  • ½ cup
    frozen peas
  • 2 tbsp
    fresh parsley, chopped
  •  
    freshly ground pepper
  •  
    lemon wedge, for serving
Per serve
  • Energy
    1630kJ
  • Saturated Fat
    3.2g
  • Total Carbohydrate
    45.2g
  • Dietary Fibre
    9g
  • Sodium
    457mg

Method

  1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook stirring constantly for 2-3 minutes until softened.
  2. Stir in the rice, spices, lemon zest, garlic, chilli, capsicum, corn, and tomato. Cook for a further 2 minutes stirring occasionally.
  3. Pour in the stock and bring to the boil. Reduce the heat and cook gently, stirring occasionally for a further 20 minutes.
  4. Add the cashews and peas and continue to cook for a further 5 minutes, stirring occasionally to prevent the mixture sticking. Season to taste with pepper.
  5. Serve the paella warm sprinkled with the chopped parsley and adorned with a lemon wedge on the side.