Healthy vegan recipe for 6 people, takes only 50 mins; recipe has olive oil, aubergine, onion, garlic clove, parsley, smoked paprika, turmeric, paella rice, vegetable stock, artichoke and lemon.
Artichoke & aubergine rice
Course: Healthy vegan
Servings
6
servings
Prep time
15 mins
Ingredients
- Turmeric: 2 tsp turmeric
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 60ml olive oil
- Onion: 1 large onion, finely chopped
- Smoked Paprika: 2 tsp smoked paprika
- Vegetable Stock: 1 1/2 l Kallo vegetable stock
- Parsley: small pack parsley, leaves picked, stalks finely chopped
- Lemon: 2 lemons 1 juiced, 1 cut into wedges to serve
- Aubergine: 2 aubergines, cut into chunks
- Artichoke: 2 x 175g packs chargrilled artichokes
- Paella Rice: 400g paella rice
Directions
- Heat 2 tbsp of the oil in a largenon-stick frying panor paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.
- Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.
