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Almond And Vegetable Paella

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Ingredients
  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)
Directions

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.

Recipe Summary

Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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4.2875
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1545 Calories from Fat 635

% Daily Value*

Total Fat 74 g114.1%

Saturated Fat 15.1 g75.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 915.3 mg38.1%

Total Carbohydrates 188 g62.7%

Dietary Fiber 25.4 g101.4%

Sugars 13.9 g

Protein 44 g87.4%

Vitamin A 26.6% Vitamin C 131.3%

Calcium 57.6% Iron 101.4%

*Based on a 2000 Calorie diet

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Almond And Vegetable Paella Recipe