Our divine recipy of the month.
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Rice dishes are traditional from every country in the world. This is a vegan twist on the Spanish tradition. The kids love the smokey flavours of this one.
Cooking time 30 minutes
1 Tbsp fresh turmeric root, diced
1 red pepper
2 stalks celery, diced
4-inch leek, sliced
1 cup broccoli
2 tomatoes, diced
1 tsp smokey paprika
1 tsp cumin powder
1 1/2 cup short grain rice
3 1/2 cup water
1 tsp salt
1/2 cup parsley
lemon wedges to serve
Heat 2 tablespoons of olive oil in on a low flame and add in the leek, pepper, celery to a heavy bottomed pan with a lid.
Cook until sweated, translucent & softer then add in the turmeric, broccoli, carrot and tomatoes, stir well and leave to cook for 10 minutes.
Adding salt, paprika, rice and water turn the heat on high flame to boil the water and cook for another 10 minutes with the lid on.