Vegetable Paella
Calories 0 kcal
Protein Serves 0.00
Carbohydrate 9.5 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
|
Ingredients
-
60
g Asparagus (diced and blanched)
-
60
g Cherry Tomatoes
-
1
pinch Chilli Flakes
-
1
clove Garlic
-
0.50
tbsp Lemon Juice
-
2
tsp Lemon Zest
-
1
tbsp Olive Oil
-
40
g Onions (sliced)
-
0.50
tsp Paprika Powder
-
10
g Parsley (fresh)
-
1
pinch Saffron
-
125
g Slendier Rice Style Konjac
-
1
whole Ultra Lite Chicken Sachet (Or Chicken Stock Cube)
-
1
cup Water
-
60
g Zucchini (diced and blanched)
Instructions
- 1. Add boiling water to blanch the zucchini and asparagus, cook the vegetables in boiling water 5 minutes. Fill a large clean bowl with ice water. Immediately plunge vegetables into the ice water.
- 2. Heat oil in fry pan over medium heat. Add onion, garlic, saffron, chilli flakes and cook until onion starts to soften.
- 3. Add paprika and lemon zest and cook, stirring for 1 minute. Add cherry tomatoes, chicken sachet and hot water, bring to a simmer.
- 4. Add zucchini, asparagus, beans, and Slendier Rice Style. Stir until heated through. Squeeze over lemon juice and fresh parsley. Serve while hot.
|