‘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