Vegetable, quinoa and brown rice paella
1 medium, finely chopped
1 medium, coarsely chopped
2 clove(s), crushed
¼ tsp, (pinch)
300 g, cut into 2cm pieces
1 medium, thinly sliced
Mixed vegetables, frozen, 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)
- 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.
- 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.
- 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.