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Nut Paella

I.am.Vegetarian's picture
Ingredients
  Saffron strands 3 (few)
  Brown rice 8 Ounce
  Canned tomatoes 14 Ounce (1 can)
  Sunflower oil 1⁄2 Tablespoon
  Green pepper 1⁄2 , cored, seeded and cut into strips
  Red pepper 1⁄2 , cored, seeded and cut into strips
  Onion 1 , peeled and finely chopped
  Pine kernels 2 Ounce, lightly roasted
  Cashew nuts 2 Ounce, lightly roasted
  Worcestershire sauce 1 Teaspoon (Holbrook's)
  Dried basil 1⁄2 Teaspoon
  Powdered bay leaf 1 Pinch
  Sea salt To Taste
  Black pepper To Taste, freshly ground
Directions

GETTING READY
1) In a very large bowl, add 1/2 pint boiling water and soak the saffron strands in it. Let stand for 10 minutes.

MAKING
2) To the bowl, add the rice along with an additional 1 1/2 pint boiling water.
3) Now, stir in the tomatoes and their juice.
4) On high power, cook for 35 to 45 minutes, until the rice is cooked well and the water is almost absorbed. Stir as required in between. Note that the tomatoes will rise to the top of the rice, once cooked.
5) In a medium sized bowl, combine the oil, peppers and onion.
6) On high power, cook covered for 5 minutes or until soft.
7) To this, add the sauteed vegetables, nuts, sauce, basil, and bay leaf powder and season to taste. Mix gently, without breaking up the rice.
8) Cover, leaving a small gap and on high power, cook for 5 minutes or until heated through.

SERVING
9) Stir the Nut Paella before serving and serve immediately along with a green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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