Vegetable Paella

Name: Vegetable Paella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 red pepper; 150 g green beans; 150 g Mushrooms; 1 collar (approx. 225 g) Spring onions; 3 TABLESPOONS Olive oil; 150 g frozen peas; 250 g Long grain rice (10 minutes rice); 1/4 TEASPOON Cumin; 1/4-1/2 Tsp Turmeric; 600 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Oregano

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 red pepper
150 g green beans
150 g Mushrooms
1 collar (approx. 225 g) Spring onions
3 TABLESPOONS Olive oil
150 g frozen peas
250 g Long grain rice (10 minutes rice)
1/4 TEASPOON Cumin
1/4-1/2 Tsp Turmeric
600 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Oregano

Directions

1
Peel and chop the onion. Peel and chop the garlic. Peppers clean, wash and roughly dice. Clean, wash and chop the beans. Mushrooms clean, possibly wash and halve. Leek onions clean, wash and cut into coarse pieces.
2
Heat oil in a large pan. Fry the onions in it until transparent. Add garlic and the rest of the vegetables and fry while turning. Add rice, dust with cumin and turmeric, deglaze with broth, bring to the boil, cover and allow to swell over medium heat for about 12 minutes. Season to taste with salt and pepper. Serve garnished with oregano as desired