Ingredients

  • 4–5 tbsp sunflower oil
  • 3 onions, chopped
  • 4 cloves garlic, crushed
  • 2 red peppers, chopped
  • 450g button mushrooms
  • 225g frozen peas
  • 350g green beans, trimmed and cut into 1.25 cm/½" slices
  • 2 x 450g cans chopped tomatoes
  • 900g long grain white rice
  • 2 tsp paprika
  • 1 tsp saffron
  • 1.8 ltr vegetable stock (boiling)
  • Salt and freshly ground black pepper to taste
  • 225g green olives, chopped
  • 175g toasted cashew nuts
  • Handful fresh parsley, chopped

        Method

        1. Preheat the oven to 190°C/ 375°F/gas mark 5. Heat the oil in a large frying pan or wok and fry the onions and garlic over a medium heat until starting to colour.
        2. Add the peppers and mushrooms and fry for 3 minutes. Transfer to a large casserole dish. Add the peas, green beans, chopped tomatoes, rice, and paprika. Mix the saffron with the boiling stock and pour into the casserole dish, simmer for about 5 minutes.
        3. Cover the casserole dish and transfer to the oven. Bake for 30–40 minutes until the rice is tender and the liquid absorbed. (Alternatively, simmer altogether in a large pan on the hob).
        4. Season to taste and leave to stand for about 5 minutes.
        5. Stir in the olives and serve sprinkled with the toasted cashew nuts and fresh parsley.
        6. Serving suggestion: serve with a colourful tomato and olive salad with a garlicky oil and vinegar dressing if liked.

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        Recipe details

        Serves: 12

        Prep time: 0 hr

        30 mins

        Cook time: 1 hr

        00 mins

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