Vegetable, quinoa and brown rice paella
10
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Feeding a family for four for less than $3 a head? Absolutely!
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, coarsely chopped
Garlic
2 clove(s), crushed
Quinoa
135 g
Brown rice, dry
135 g
Dried saffron
¼ tsp, (pinch)
Pumpkin
300 g, cut into 2cm pieces
Zucchini
1 medium, thinly sliced
Vegetable mix, frozen, with peas and corn
¾ cup(s), (90g)
Fresh flat-leaf parsley
1 cup(s), chopped
Reduced fat feta cheese
75 g, crumbled
Vegetable stock, liquid, salt-reduced
2½ cup(s), (625ml)
Instructions
1
Heat the oil in a large heavy-based frying pan or paella pan over medium heat. Cook the onion, capsicum and garlic, stirring, for 3-4 minutes or until softened. Add the rice and quinoa and saffron, and cook, stirring, for 1 minute.
2
Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Add the pumpkin and simmer, covered, for 5 minutes.
3
Add the zucchini and pea and corn mix and simmer, uncovered, for 5 minutes or until rice and vegetables are tender. Stir in the parsley. Season with salt and pepper. Top with feta and serve.
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