Vegetarian paella
A wonderfully rich and satisfying dish, this vegetarian version of a classic is a great way to introduce your family to tofu, which is a good source of protein, vitamins and minerals. Serve hot with a tomato salad.
2 tablespoons olive oil
2 shallots, chopped
2 garlic cloves, crushed
1 eggplant, diced
1 red pepper, deseeded and diced
1 cup long-grain brown rice
4 cups diluted homemade vegetable stock, hot
2 zucchini, diced
175 grams (6 oz) brown mushrooms, quartered
250 grams (1⁄2 lb) firm tofu, diced
1⁄4 cup chopped fresh tarragon (optional)
1.Heat the oil in a paella pan or other large, heavy-based pan and fry the shallots and garlic gently for 4–5 minutes to soften. Add the eggplant and fry over a medium heat, stirring occasionally, until beginning to brown.
2.Add the pepper pieces and stir for a further 2–3 minutes, then stir the rice into the pan, turning to coat evenly. Add about half the stock and bring to a boil, stirring.
3.Partially cover the pan and cook on a low heat, stirring occasionally, for 25–30 minutes, until the rice is beginning to swell. Add a little more stock to moisten, then stir in the zucchini and mushrooms. Continue to cook, uncovered, for 20–30 minutes, adding more stock as necessary, until the rice is tender and the stock is absorbed. (You might not need all the stock as there will be some variation in absorption depending on the diameter of the pan used and the degree of heat.)
4.Stir lightly and test the rice by tasting a grain — the grains should be tender with just a slight firmness in the centre. Stir in the tofu and tarragon, if using, then warm through and season to taste. Serve hot.
Serves 4
Preparation time 30 minutes
Cooking time 1 1⁄4 hours
Each serving
13.5 g protein • 13 g fat of which 2 g saturates • 49 g carbohydrate • 6 g fibre • 266 Calories
