Golden Vegetable Paella

By devogirl

Hearty enough for the hungriest guests, this takes very little time to prepare and cook.

Ingredients

• pinch of saffron strands
• 3 cups hot vegetable stock
• 6 Tbsp olive oil
• 2 large onions, sliced
• 3 garlic cloves, chopped
• 1 1/2 cups long grain rice
• 1/3 cup wild rice
• 6 oz pumpkin, chopped
• 1 large carrot, matchsticks
• 1 yellow pepper, sliced
• 4 tomatoes, peeled and chopped
• 1 1/2 cups oyster mushrooms, quartered
• salt and pepper
• strips of red, yellow and green pepper to garnish

Details

Servings 4

Preparation

Step 1

1. Place saffron in a small bowl with 4 Tbsp of the hot stock. Leave for 5 mins.

2. Meanwhile, heat the oil in a paella pan or large heavy-based frying pan. Add onion and garlic and fry over low heat, stirring occasionally, for 3 mins, until just beginning to soften.

3. Add rices to the pan and toss for 2-3 mins, until coated in oil Add the stock, pumpkin, saffron mix. Stir the mix as it comes to a boil, then reduce heat to lowest setting.

4. Cover and cook very gently for 15 mins without lifting the lid. Add the carrot strips, yellow pepper and tomatoes and season to taste with salt and pepper. Replace the lid and cook very gently for a further 5 mins, or until the rice is almost tender.

5. Add the mushrooms, check the seasoning and cook, uncovered for just enough time to soften the mushrooms without letting the paella stick to the pan. Garnish with the peppers and serve.