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Brown Rice Paella

Yields4 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Brown Rice Paella

 1 brown onion – chopped
 300 g quick-cook brown rice
 4 sausages – your choice (ask the butcher for gluten-free)
 4 tbsp olive oil
 2 tsp paprika
 2 tsp cumin
 500 ml - 750mls vegetable or chicken broth/stock
 30 ml white wine (optional)
 1 red capsicum – deseeded and chopped
 Cup of baby spinach
 Handful of peas – frozen is fine
 ¼ bunch parsley – roughly chopped (optional)
 Sea salt
 Black pepper
1

In a fry pan cook the sausages, turning often until browned and cooked through. Set aside and cut into 1 - 2 cm discs.

2

In a large oven proof dish heat the oil on a medium heat. Add the onion and garlic and sauté for 3 - 4 minutes.

3

Add the spices and stir for 1 minute.

4

Add the wine and allow the alcohol to burn off before adding the rice and stirring for 1 - 2 minutes to absorb the spices and onions etc.

5

Add the capsicum then pour in the broth.

6

Pop the lid on and bring to the boil, reduce the heat to a simmer and stir often for 15 minutes.

7

Add the peas and sausage – stirring occasionally.

8

Remove from heat once at desired consistency.

9

Stir in the baby spinach and parsley. Season.

Recipe by Scott Gooding

Nutrition Facts

Servings 0