Ingredients
50g (2oz) brown rice
1 small onion
1 small sweet green bell pepper (or ½ large)
2 small tomatoes
25g (1oz) mushrooms
3 tbsp sweetcorn, thawed if frozen, drained if canned
½ tspn dried thyme or marjoram
1 tspn lemon juice, or to taste
soy sauce and black pepper to taste
12.5g (½ oz) peanuts or nonsweetened peanut butter (optional)
1. Put the rice into a pan with 250ml (1 cup) boiling water. Bring back
to the boil, then cover, reduce heat, and leave to simmer.
2. Meanwhile, chop the onion, pepper and tomatoes. Slice the mushrooms,
halving them first if large. Add these vegetables to the rice; stir, re-cover
and continue to simmer until the rice is almost tender (about 25 minutes from
start of cooking).
3. If using peanuts, place them in a bowl and crush them with the bottom
of a small glass or cup.
4. Stir in the sweetcorn, herbs and lemon juice. Season to taste, cover
and simmer for 5 minutes longer.
5. If using peanut butter, stir in and serve. If using peanuts, turn
the paella onto a serving dish and sprinkle them on top.
| Click here for the Recipe World Index |
