Time: 30 minutes

Spice Level: Mild

Ingredients for 4 servings:

200g brown mushrooms - quartered

200g button mushrooms - sliced

1 onion – halve & sliced

2 tbsp chicken stock granules

3 smoked paprika

1 tsp oregano dried

20g parsley – roughly chopped

2 cups basmati rice

1 tomato paste

3 vegetable stock granules

3 cups boiling water

200g green beans – trim ends & cut at an angle

125g cherry tomatoes - halved

1 lemon – zest and slice

salt & pepper (from your pantry)

olive oil (From your pantry)

Ingredients for 2 servings:

100g brown mushrooms - quartered

100g button mushrooms - sliced

1/2 onion – halve & sliced

2 garlic cloves – peel, grate & chop finely

1 1/2 smoked paprika

1/2 tsp oregano dried

10g parsley – roughly chopped

1 cup basmati rice

1/2 tomato paste

1 1/2 vegetable stock granules

1 1/2 cups boiling water

100g green beans – trim ends & cut at an angle

65g cherry tomatoes - halved

1/2 lemon – zest and slice

salt & pepper (from your pantry)

olive oil (From your pantry)

Preparation:

Boil the kettle. Prepare all ingredients as indicated above.

Basmati Rice:

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Paella:

In a large, deep saucepan heat a few glugs of olive oil over medium-high heat. Add the onions and sauté for 2 minutes then add the mushrooms. Cook, stirring, for 5 minutes or until starting to brown. Add garlic, paprika and oregano. Cook for 1 minute or until fragrant.

Add tomato paste and stir for 1 minute then add rice and mix well to combine. Add stock and bring to a simmer. Season with salt and pepper. Reduce heat to low. Cook, covered, for 10 minutes and check that sauce is thicken nicely if not cook, uncovered for a further 3- 5 minutes.

Serve:

Topped with tomato and a sprinkle of parsley, lemon zest and lemon slices.

Curated by Nuraan Manuels @nurie_phoodie on IG.

One-Pan Vegan Paella