Serves 12

4-5 tbsp sunflower oil
3 onions, chopped
4 cloves garlic, crushed
2 red peppers, chopped
450g button mushrooms
225g frozen peas
350g green beans, trimmed and cut into 1.25c m/1/2" slices
2 x 450g cans chopped tomatoes
900g long grain white rice
2 tsp paprika
1 tsp saffron
1.8 ltr vegetable stock (boiling)
to taste salt and freshly ground black pepper
225g green olives, chopped
175g toasted cashew nuts
Handful fresh parsley, chopped

1. Preheat the oven to 190C/ 375F/ Gas 5. Heat the oil in a large frying pan or wok and fry the onions and garlic over a medium heat until starting to colour.
   
   
2. Add the peppers and mushrooms and fry for 3 minutes. Transfer to a large casserole dish. Add the peas, green beans, chopped tomatoes, rice, and paprika. Mix the saffron with the boiling stock and pour into the casserole dish, simmer for about 5 minutes.
   
   
3. Cover the casserole dish and transfer to the oven. Bake for 30-40 minutes until the rice is tender and the liquid absorbed. (Alternatively, simmer altogether in a large pan on the hob).
   
   
4. Season to taste and leave to stand for about 5 minutes.
   
   
5. Stir in the olives and serve sprinkled with the toasted cashew nuts and fresh parsley.

Serving suggestion:
Serve with a colourful tomato and olive salad with a garlicky oil and vinegar dressing if liked.

 

Copyright © The Vegetarian Society 2010