Almond And Vegetable Paella Recipe
Ingredients
| Sunflower oil | 2 Teaspoon | |
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Blanched almonds | 3 Ounce | |
| Brown rice | 6 Ounce | |
| Celery stick | 1 , chopped | |
| Vegetables | 8 Ounce | |
| 1 small green pepper, sliced into strips | ||
| Cumin seeds | 1 Teaspoon, crushed | |
| Marjoram | 2 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat the oil in a large pan and fry the onion and garlic for 5 minutes. Add the almonds and rice and cook for 5 minutes. Add the celery, green vegetables, green pepper, cumin seeds and marjoram. Cook gently for a further 5 minutes.
2. Stir in 2 bay leaves and 1 pint (600ml) boiling water. Bring to the boil, cover and simmer for 30 minutes until the rice is cooked and the liquid has been absorbed.
3. Add the shoyu, or season with salt and pepper, add 1 tbsp (15ml) lemon juice, remove the bay leaves and serve hot.
2. Stir in 2 bay leaves and 1 pint (600ml) boiling water. Bring to the boil, cover and simmer for 30 minutes until the rice is cooked and the liquid has been absorbed.
3. Add the shoyu, or season with salt and pepper, add 1 tbsp (15ml) lemon juice, remove the bay leaves and serve hot.
Chef
