Golden Spanish Rice with Veg
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
The veggies in this dish add valuable nutrients, including fiber, vitamins A, C and K, and biotin.
Use wholegrain or wild rice to make this dish even healthier.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 1 ¼ cups Calasparra rice
- 2.333 cups chicken stock
- 1 Tbsp smoked paprika
- 2 Saffron (placed in the chicken stock)
- 1 onion (finely chopped)
- 1 lemon (juiced)
- salt
- peppers
- For the vegetable garnish
- ½ cup Asparagus (halved)
- 1 large carrot (peeled and sliced)
- 0.333 cup peas
- 1 cup Green beans (chopped)
- 2 ½ cups canned Artichoke hearts (drained)
- Lemon wedge (to serve)
Preparation steps
1.
In a wide frying pan or paella dish, sweat the onion in the sunflower oil over a medium heat for 4-5 minutes until it starts to soften.
2.
Add the spices and the chicken stock infused with the saffron and stir well, seasoning at the same time.
3.
Bring the stock to the boil and add the rice, stirring once then leaving to simmer untouched for roughly 25-30 minutes until the rice is soft, but not mushy.
4.
10 minutes before the rice is cooked, add the asparagus, peas, carrot, green beans and artichoke hearts.
5.
Remove once the vegetables are tender, then adjust the seasoning using salt, pepper and lemon juice. Spoon onto serving plates and garnish with a lemon wedge before serving.
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