Vegan paella

Ingredients

• 270 g brown rice
• 1 red bell pepper
• 100 g mushrooms
• 165 g frozen peas
• 100 g green beans
• 13 cherry tomatoes
• 2 cloves garlic
• 200 ml coconut milk (from a carton)
• 300 ml water
• 1-2 tbs olive oil
• 1 lemon, juiced
• 2 tsp paprika
• 1/2 tsp saffron
• salt
• black pepper

Steps

1. Wash and chop the vegetables to get them ready. Heat the olive oil in a large pot, then add the mushrooms, bell pepper, green beans and garlic. Cook for 3–5 minutes before mixing in the frozen peas well.
2. Mix the rice and spices into the vegetables thoroughly.
3. Put in the cherry tomatoes, coconut milk and water, together with the juice of half a lemon.
4. Bring the mixture to a boil, then turn the heat down to low and cover. Cook for 35–40 minutes until the rice is tender, checking and stirring occasionally. If all the liquid has been absorbed while the rice is still not fully cooked, add a little more water.
5. Accompany the paella with lemon slices when serving.