Use up your leftover veggies with this recipe. By Estelle Low
Bought too many greens for your salad? Chef Shalu Asnani, founder of Little Green Kitchen, suggests this garden vegetable paella recipe for a hearty and nutritious alternative. “This dish can be served family-style and is great for using up leftover vegetables,” she says.
Recipe: Garden Vegetable Paella (serves 2)
Cook time: 20 minutes | Total time: 35 minutes
100g cherry tomatoes, sliced lengthwise
4 tbsp olive oil
100g basmati rice
1½ cup water
½ tsp ground turmeric
½ yellow onion, sliced
2 cloves garlic, crushed
100g asparagus spears, cut into 5cm pieces
100g button mushrooms, sliced
2 tsp tomato paste
Salt to taste
4 sprigs fresh parsley, chopped
2 tsp almond flakes, toasted
¼ lemon cut into two wedges, for garnish
1. Toss cherry tomatoes in two tablespoons olive oil. Roast in oven at 150 deg C for 10 minutes until slightly wrinkly.
2. Place rice in large pan of water and bring to boil. Add turmeric. Reduce heat and simmer, uncovered, for about seven to 10 minutes, or until rice is almost cooked but still al dente, then drain.
3. Heat two tablespoons olive oil in large frying pan over medium. Add onion and then garlic, gently fry for five minutes, or until fragrant.
4. Add asparagus and continue to cook for two more minutes, or until tender.
5. Add mushrooms, saute for a few minutes, and then add cooked rice.
6. Add tomato paste. Mix well so rice is evenly coated. Season with salt.
7. Add roasted tomatoes and chopped parsley. Gently toss, taking care not to smash tomatoes.
8. Serve on large plate and garnish with toasted flaked almonds, plus wedge of lemon on side.
Nutrition score per serving
357 calories, 29.5g fat (4.5g saturated), 17.3g carbs, 5.5g protein, 5.1g fibre, 243mg sodium, 0mg cholesterol
Chef Shalu Asnani is the founder of Little Green Kitchen www.littlegreenkitchen.com.sg, a cooking studio and food consultancy specialising in creative vegetarian cooking classes, private dining and menu consulting.