Vegetarian Paella recipe

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Vegetarian Paella

2 Tblsp. Olive Oil
1 Large Onion, chopped
2 Garlic Cloves, crushed
1/2 Tsp. Paprika
12oz. Long Grain Brown Rice
11/2 Pints Vegetable Stock
6 Fl.oz. Apple Juice
14oz. Can Tomatoes
1Tblsp. Tomato Puree
1 Tsp. Dried Oregano
1 Tsp. Dried Tarragon
1 Tsp. Dried Basil
1 Small Courgette, diced
1 Red Pepper, chopped
1 Orange Pepper, chopped
3 Sticks Celery, finely chopped
8oz. Mushrooms, sliced
2oz. Mange tout, halved
4oz. Frozen Corn
4oz. Frozen Peas
2oz. Cashew Nuts
1 oz. Black and Green Olives
Ground Black Pepper
1 TBLS Fresh Parsley


1. Fry the onion and garlic in the oil until soft.
2. Add the rice and paprika and cook for 5 mins., stirring occasionally, until the rice is transparent
3. Add the stock, apple juice, tomatoes, tomato puree and herbs and simmer for 15 mins.
4. Add the courgette, peppers, celery and mushrooms and cook for a further 30 mins, stirring occasionally and adding more stock, if necessary.
5. Add the mange tout, peas, corn, cashew nuts, olives and black pepper and cook until the peas and corn and heated through.
6. Sprinkle parsley on the top before serving.

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