Cashew Nut Paella
This vegan version on paella is packed with vegetables and nuts for a truly delicious and simple dish. Cashew nuts come from northeastern Brazil and are very low in cholesterol and sodium. They are a good source of magnesium, phosphorus, copper and tryptophan. Paella is a popular rice dish of Spanish origin.
150g Arborio rice
1 chopped red onion
3 crushed cloves of garlic
1 deseeded and sliced fresh green chilli
1 deseeded and diced green pepper
1 deseeded and diced red pepper
85g baby sweetcorn, halved longwise
1 deseeded and sliced large tomato
85g unsalted cashew nuts
2 Tbsp stoned black olives
55g frozen peas
1 tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
450ml vegetable stock
2 Tbsp chopped fresh parsley
Pinch of cayenne pepper
Salt and pepper
Fresh herbs to garnish
3 Tbsp Olive oil
- Heat the oil in a large pan. Add the onion and cook over medium heat, stirring constantly, for 2-3 minutes or until softened.
- Stir in the rice, spices, peppers, corn cobs, olives and tomato and cook over medium heat, stirring occasionally, for 1-2 minutes.
- Pour in the stock and bring the mixture to the boil. Reduce heat and cook gently, stirring constantly, for a further 20 minutes.
- Add the cashew nuts and peas and continue to cook, stirring continuously, for a further 5 minutes. Season with salt and pepper and add parsley and pinch of cayenne pepper. Transfer paella to serving plates, garnish with herbs and serve immediately.
Serves 4 people
Recipe supplied by Katrina Jordaan, Cape Town, South Africa
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