Name: Vegetable Rice Pot
Yield: Serves four
Cuisine: Spanish
Ingredients: 1 large aubergine (eggplant); 45 ml/3 tbsp olive oil; 2 onions, quartered and sliced; 2 garlic cloves, finely chopped; fresh parsley or coriander (cilantro) leaves, to garnish; 1 red (bell) pepper, halved, seeded and sliced; 1 yellow (bell) pepper, halved, seeded and sliced; 200 g/7 oz fine green beans, halved; salt and ground black pepper; 115 g/4 oz/1 cup peas; 60 ml/4 tbsp chopped fresh parsley; 1 dried chilli, seeded and crumbled; 1 litre/1¾ pints/4 cups chicken stock; 300 g/11 oz/1½ cups paella rice, washed and drained; 115 g/4 oz/1½ cups brown cap (cremini) mushrooms, halved

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

In this Arroz de Verduras, fresh seasonal vegetables are cooked in slightly spiced rice. Always taste stock before adding it to rice: this is your chance to reduce and concentrate it, or to add wine, a bit of a stock cube, or even soy sauce for extra flavour. If the stock lacks taste, so will the final dish.

Ingredients

1 large aubergine (eggplant)
45 ml/3 tbsp olive oil

Method

Halve the aubergine lengthways, then cut it into slices. Spread them out in a large colander or on a draining board, sprinkle with salt and leave for about 30 minutes to drain, then rinse under cold running water and pat dry with kitchen paper.
Heat