An easy, healthy and filling paella-style dish of vegetables and rice.

Ingredients 

1 onion, finely chopped
2 leek, halved length-ways and sliced
4 cloves garlic, finely chopped
1 green peppers, chopped
1 red pepper, chopped
10 mushrooms, sliced
1 cup frozen peas
2 tomatoes, chopped
1 small can tomato paste
2 cups short wholegrain rice
1 big pinch of saffron
1 tsp dried chilli flakes
2 tsp paprika
2 tsp dried oregano
a couple of sprigs of fresh thyme leaves
2 stalks of rosemary leaves removed & chopped finely, about 2 tsp
salt & black pepper
a good splash of wine
2 litre veg stock
a handful of fresh parsley, chopped
2 lemons, half squeezed, half cut into wedges

Method

Heat 2 tbsp olive oil in a large pan over a medium heat. Fry the onion and leek with a pinch of salt until translucent then add the garlic and cook for another 2 mins.

Add in all the vegetables, stir and cook for 2 or 3 mins. Add in the rice, stir to coat in the oil, then add the herbs (except the parsley) and spices, stir again until well combined. Add in the splash of wine and the tomato paste, stir to incorporate.

Add the veg stock, season well with salt & black pepper, and bring to the boil. Turn the heat down to medium low, put the lid on and cook for 20 – 25 mins (stirring occasionally) until all the liquid has gone and the rice is cooked. Squeeze over the juice of half the lemon and stir in most of the chopped parsley. Taste for seasoning.