Vegetable Paella

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

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)

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

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

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.

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

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