Vegetable Rice Pot

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

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

Europe
Spain
Main course
Gluten-free
Mediterranean

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

Ingredients

Method

Photos