Almond And Vegetable Paella
|Sunflower oil/Null||2 Teaspoon (10 Milliliter)|
|Onion/Null||1 , chopped (Null)|
|Garlic/Null||1 Clove (5 gm), crushed (Null)|
|Whole almonds/Null||3 Ounce, blanched (75 Gram)|
|Long grain brown rice/Null||6 Ounce (175 Gram)|
|Celery stick/Null||1 , chopped (Null)|
|Green vegetables/Null||8 Ounce (250 Gram, Summer Veggies)|
|Green pepper/Null||1 Small, sliced into strips (Null)|
|Cumin seeds/Null||1 Teaspoon, crushed (5 Milliliter)|
|Chopped fresh marjoram/Null||2 Teaspoon (10 Milliliter)|
|Shoyu/Salt and pepper||15 Milliliter (1 Tablespoon)|
1. Heat the oil in a large pan and fry the onion and garlic for 5 minutes. Add the almonds and rice and cook for 5 minutes. Add the celery, green vegetables, green pepper, cumin seeds and marjoram. Cook gently for a further 5 minutes.
2. Stir in 2 bay leaves and 1 pint (600ml) boiling water. Bring to the boil, cover and simmer for 30 minutes until the rice is cooked and the liquid has been absorbed.
3. Add the shoyu, or season with salt and pepper, add 1 tbsp (15ml) lemon juice, remove the bay leaves and serve hot.