AuthorNathan
RatingDifficultyBeginner

When my mum passed away she left a plethora of recipes that were tried and tested. Here is one she loved making and we all loved eating.

Yields1 Serving

 1 Tbsp Butter
 1 brown onion - finely chopped
 1 clove garlic - crushed
 1 1/2 cups of mushrooms - washed and sliced
 1 green capsicum - deseeded and diced
 1 yellow capsicum - deseeded and diced
 1 cup of brown rice - soaked overnight and well rinsed
 1 cup of red lentils - soaked overnight and well rinsed
 1 tsp paprika
 1 tsp cumin
 1 tsp coriander
 1 tsp Changing Habits Seaweed Salt
 2 cups pineapple juice
 2 cups filtered water
  pinch of saffron threads (optional if you don’t have them in the pantry)
 1/4 cup currants, oil and preservative free
 1/4 cup pine nuts - toasted
 100g snow peas - cut into strips
 1 Tbsp parsley - chopped (hopefully from your herb garden)

1

Heat butter or ghee in a large deep fry pan, saute onion and garlic until translucent.

2

Add mushrooms, capsicums, lentils and rice, cook for 2 minutes then add spices and seaweed salt and stir thoroughly coating everything.

3

Combine pineapple juice, water and saffron threads, add to rice and lentil mix, simmer for 30 minutes until the rice has absorbed all the liquid.

4

Add currants, pine nuts and snow peas. Stir until heated through.

5

Garnish with parsley and serve with a beautiful fresh green salad.

Ingredients

 1 Tbsp Butter
 1 brown onion - finely chopped
 1 clove garlic - crushed
 1 1/2 cups of mushrooms - washed and sliced
 1 green capsicum - deseeded and diced
 1 yellow capsicum - deseeded and diced
 1 cup of brown rice - soaked overnight and well rinsed
 1 cup of red lentils - soaked overnight and well rinsed
 1 tsp paprika
 1 tsp cumin
 1 tsp coriander
 1 tsp Changing Habits Seaweed Salt
 2 cups pineapple juice
 2 cups filtered water
  pinch of saffron threads (optional if you don’t have them in the pantry)
 1/4 cup currants, oil and preservative free
 1/4 cup pine nuts - toasted
 100g snow peas - cut into strips
 1 Tbsp parsley - chopped (hopefully from your herb garden)

Directions

1

Heat butter or ghee in a large deep fry pan, saute onion and garlic until translucent.

2

Add mushrooms, capsicums, lentils and rice, cook for 2 minutes then add spices and seaweed salt and stir thoroughly coating everything.

3

Combine pineapple juice, water and saffron threads, add to rice and lentil mix, simmer for 30 minutes until the rice has absorbed all the liquid.

4

Add currants, pine nuts and snow peas. Stir until heated through.

5

Garnish with parsley and serve with a beautiful fresh green salad.

Vegetable Paella

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