Golden Vegetable Paella

Ingredients

pinch of saffron strands or 1 tsp ground turmeric
3-1/2 cups hot vegetable or spicy stock
6 tbsp olive oil
2 large onions, sliced
3 garlic cloves, chopped
1-1/2 cups long grain rice
1/2 cup wild rice
6 oz pumpkin or butternut squash, chopped
6 oz carrots, cut in matchsticks
1 yellow pepper, seeded and sliced
4 tomatoes, peeled and chopped
4 oz oyster mushrooms, quartered
salt and black pepper
strips of red, yellow and green pepper, to garnish

Method

1. Place the saffron in a small bowl with 45-60ml/3-4 tbsp boiling hot stock. Leave to stand for 5 minutes. Meanwhile, heat the oil in a paella pan or large heavy-based frying pan. Fry the onions and garlic gently until just softening.
2. Add the rices and toss for 2-3 minutes until coated in oil. Add the stock to the pan with the pumpkin or squash, and the saffron strands and liq- uid. Stir as it comes to the boil and reduce the heat to the minimum.
3. Cover with a pan lid or foil and cook very gently for about 15 min- utes. (Avoid stirring unnecessarily as this lets out the steam and moistness.) Add the carrots, pepper, tomatoes, salt and black pepper, cover again and leave for a further 5 minutes, or until the rice is almost tender.
4. Finally, add the oyster mushrooms, the seasoning and cook, uncovered, for just enough time to soft- en the mushrooms without letting the paella stick. Top with the peppers and serve as soon as possible.

Makes 4 servings.

Source: Vegetarian Classics

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