We felt like eating pizza yesterday, but this happened instead. I say this, because last minute I decided that we had had too much wheat in the last couple of days, and that we needed a break. But that didn’t stop me from using pretty much most of the ingredients I had intended to use for the pizza topping (except for two or three additions). Then substitute rice instead of the dough, and the result was a splendid paella-style dish with enormous flavour. Accompany it with a glass of chilled wine and nothing more needed – it’s delicious really ! (Remember, make life easy for yourself. Prepare your ingredients on the worktop before you proceed – it makes the cooking experience so much more fun).
Serves around 3-4 portions
- 1½ cups of long-grain American Rice, boiled, drained & set aside
- 1 tsp turmeric powder
- olive oil for frying
- 4 large mushrooms sliced
- 4 cloves garlic very finely chopped
- 1 tbsp tomato puree
- small red pepper finely chopped
- 3 tomatoes finely chopped (not tinned)
- 1½ cups of frozen spinach (thawed first)
- 1 tsp vegan pesto (optional, but a nice touch)
- 1 tsp smoked paprika
- extra oil if needed
- ½ tsp fennel seeds
- 1 tbsp lemon zest
- 1 cup of vegetable stock
- 8 black olives chopped
- the juice of ½ a lemon
- 1 tsp dried garlic
- handful of flat leaf parsley finely chopped
First, pre-boil the rice, adding 1 teaspoon of turmeric powder to the water.
Next, fry your mushrooms in a deep, non-stick pan, or a wok if you have one with a lid. Then add the garlic and stir for a minute or so, making sure you don’t burn it.
Now add the tomato puree, and continue to mix for a minute or so. Then add the red pepper and chopped tomatoes, the herbs and paprika, and stir around for the next 10 minutes or so.
At this point stir in the pesto and the thawed spinach. Mix for a minute or so and then add the vegetable stock. Cover and allow to cook on a low heat for 10-15 minutes.
Finally, add the rice, and mix around until ingredients are properly blended. Then add the black olives and the rest of the ingredients.
Serve warm – Enjoy. Remember, this dish tastes fabulous on the next day too . . . if there is any left. So, it’s just worth making the extra and refrigerating it in readiness for the next day.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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