Look (UK) - - HEY BUSY GIRL! -

‘I added prawns to this recipe for a din­ner party. It takes a bit of time so it’s def­i­nitely one for the week­end.’

Rose Owens, Art Di­rec­tor (a very busy girl)

●2 red pep­pers, sliced

●200g chest­nut mush­rooms, chopped

●300g frozen peas

●200g green beans

●2 tea­spoons cayenne pep­per

●4 tea­spoons pa­prika

●4 gar­lic cloves, crushed

● Juice of 3lemons

● Olive oil


●About24 cherry toma­toes

●1 tea­spoon saf­fron threads

●500g short-grain brown rice

●400ml can of co­conut milk

●15g fresh co­rian­der, chopped

1 Add the red pep­pers and mush­rooms to a large saucepan with the peas, beans, cayenne, pa­prika, gar­lic, the juice of 1 lemon, a gen­er­ous amount of olive oil and salt. Cook for about 5 min­utes, un­til the veg is start­ing to soften.

2 Mean­while, chop the toma­toes into quar­ters. Add these and the saf­fron to the mix and cook for 2min­utes. Stir in the rice, co­conut milk and 700ml of wa­ter.

3 Cover with a lid and bring to the boil, then re­duce the heat to a sim­mer. Let it cook for 1 hour. Stir ev­ery 20min­utes to en­sure the rice isn’t stick­ing to the bot­tom of the pan.

4 After1 hour the rice should feel cooked but still a lit­tle al dente. Stir in the re­main­ing lemon juice. Serve in bowls with lemon wedges on the side and chopped co­rian­der on top.

Recipe ex­tracted from De­li­ciously Ella Ev­ery Day by Ella Wood­ward, pub­lished by Yel­low Kite, out now serves 4

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.