Vegetable Paella


  • 2 onions
  • 5 cloves of garlic
  • Half a glass of olive oil
  • 2 cups black rice
  • 1 teaspoon of peas
  • 6~7 baby carrots
  • 1 bell pepper
  • 1 yellow bell pepper
  • 4 cups of hot chicken stock
  • Salt
  • Black pepper

for service

  • lemon slices

Saute the chopped onion and crushed garlic in olive oil until they turn brown. Add black rice and fry for 5-6 minutes.

Add the peas, baby carrots, julienned red and yellow peppers and chicken broth and mix.

Season with salt and pepper and cook on low heat for 15-20 minutes with the lid closed. Serve garnished with lemon slices.

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