The dish that tastes as good as it looks

Fraser Coast Chronicle - - TASTE - BY Kim Coverdale More at Im­age credit: An­drew Young

SPICE up your rice with this Span­ish-in­spired side or dou­ble the in­gre­di­ents for a de­li­cious, fill­ing meal.

Smoky veg­e­tar­ian Span­ish rice

IN­GRE­DI­ENTS: ◗ 1 1⁄2 cups medium grain rice ◗ 1 1⁄2 cups veg­etable liq­uid stock ◗ 1⁄4 tsp ground turmeric ◗ 1 tbs ex­tra vir­gin olive oil ◗ 1 small red onion, halved, thinly sliced ◗ 1 large red cap­sicum, cut into 3cm pieces ◗ 1 large green cap­sicum, cut into 3cm pieces ◗ 150g green beans, trimmed, halved di­ag­o­nally ◗ 2 gar­lic cloves, finely chopped ◗ 1 1⁄2 tsp smoked pa­prika ◗ 3⁄4 cup frozen peas ◗ 1 cup mixed olives ◗ 1⁄4 cup chopped fresh flat-leaf pars­ley leaves ◗ 2 tbs lemon juice

◗ Lemon wedges, to serve.

METHOD: Place rice, stock, 1 cup wa­ter and turmeric in a medium heavy-based saucepan over high heat. Stir to com­bine, then cover and bring to the boil.

Re­duce heat to low. Sim­mer for 10 to 12 min­utes or un­til liq­uid is ab­sorbed. Re­move from heat. Fluff rice with fork. Set aside, cov­ered, for 5 min­utes.

Mean­while, heat oil in a large, deep fry­ing pan over medium-high heat. Add onion. Cook, stir­ring, for 5 min­utes or un­til soft­ened. Add cap­sicum and beans. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til just ten­der. Add gar­lic and pa­prika. Cook for 1 minute.

Add rice mix­ture, peas and olives to the pan. Toss mix­ture over heat un­til peas are heated through. Re­move from heat. Add pars­ley and lemon juice. Sea­son with salt and pep­per. Toss gen­tly to com­bine. Serve with lemon wedges.

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