SPELT-RICE PAELLA WITH OLIVES AND MUSHROOMS
A tastefully very exciting vegan variation of a Spanish national dish
INGREDIENTS (for 4 portions)
- 250 g spelt-rice
- 500 ml vegetable stock
- 1 zucchini
- 1 green pepper
- 1 leek
- 20 black olives without pip
- 2 tomatoes
- 1 onion
- 6 mushrooms
- 2 garlic gloves
- 5 sun-dried tomatoes
- 50 ml vegetable stock
- a little bit oil
- 2 tablespoons curry powder
- ½ teaspoon saffron threads
- pepper
- salt
PREPARATION
- Cook the spelt-rice with vegetable stock until the liquid is vaporized
- Dice the onion
- Braise it lightly
- Dice the other vegetables ( EXCEPT OLIVES ) and add it
- Steam for 5 minutes
- Infuse vegetable stock
- Stir in pepper and curry powder
- Cook until soft
- Mix with the cooked spelt-rice
- Stir in olives and saffron threads
- Salt to taste
- Serve the paella hot
TIP: spelt-rice = dehusked and smoothed spelt
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VEGAN SALAMI
VEGAN SALAMI
SACHER CAKE 2016