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Olive oil
Half an onion
Clove or two of garlic
Half a red pepper, de-seeded and chopped
100 grams (4 oz) of mushrooms, sliced
50 grams (2oz) of courgette, chopped
75 grams (3 oz) of fine green beans, chopped
Small carrot, sliced or diced
100 grams (4 oz) long grain rice
250 ml vegetable stock (if using a stock cube, cut it in half, otherwise it will be too salty)
Half a can of chopped tomatoes
50 grams (2 oz) tinned sweetcorn
Quarter of a teaspoon of saffron
Pinch of oregano
Black pepper to taste

What to do:
Par-boil the carrots  and green beans for about 15 minutes until they are starting to soften.

At the same time fry the mushrooms, courgette, garlic and red pepper in 2/3 tablespoons of olive oil over a medium heat for about 5 minutes, again until they are softening.

Set all of this aside, then in a medium sized pan, fry the onion in a tablespoon of olive oil over a gentle heat until it is soft and translucent. This should take about 5 minutes.

Now, pour the rice into the pan and start to add the stock, a little at a time. Simmer and stir constantly until each addition is absorbed.

Add the saffron and cook gently for 10 minutes or so until the rice is tender. If it is starting to stick to the bottom of the pan before the rice is soft, just add a little hot water.

Once you are happy that the rice is nice and soft, drain the carrot and green beans and stir them in, along with all the rest of the ingredients.

Cook through slowly for 5 to 10 minutes.

Serve on its own with grated cheese or accompany it with crusty bread or green salad.
A glass (or two) of red wine is optional…but recommended!