Vegetarian Recipes - Vegetable Paella Recipe

Ingredients

• 3 tablespoons olive oil

• 2 small fennel bulbs (halved lengthways)

• 225g/8oz cherry tomatoes (halved)

• 2 teaspoons coriander seeds (crushed)

• Salt and pepper

• 900ml/1 1/2pt vegetable stock

• 100g/4oz wild rice

• 200g/7oz long-grain white rice

• 2 tablespoons chopped fresh coriander

• Juice of 1/2 lemon

Serves 4

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6. Brush a roasting tin with oil.

2. Place the fennel and tomatoes in the roasting tin and sprinkle the coriander seeds, salt and pepper over them. Roast the vegetables, turning them once or twice, for about 40 minutes or until tender.

3. Bring the stock to the boil in a large saucepan. Add the wild rice and simmer for 30 minutes. Then add the white rice and continue to cook for 15 to 20 minutes or until both types of rice are tender. Drain through a sieve.

4. Turn the rice and roasted vegetables into a large bowl and toss to mix. Add the chopped coriander and the lemon juice. Serve hot.