Recipe: Black-Eyed Pea Paella
From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.
(Makes 6 servings)
Ingredients
- 3 Tbsp coconut or olive oil
- 3 stalks celery, chopped
- 1 sweet red pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 hot red pepper, chopped
- 9 oz mushrooms, sliced
- 9 oz tempeh, cut into cubes
- 2 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh savoury
- 1 Tbsp soy sauce
- 1 cup short grain brown rice
- 2 cups vegetable broth
- 1 can (14 oz) black-eyed peas, drained and rinsed
- 2 Tbsp thyme leaves
1) In a wok or flameproof tagine*, heat oil over medium heat. Sauté celery and onion for 5 minutes.
2) Add sweet and hot peppers, garlic, and mushrooms and cook, stirring frequently for 3 minutes or until vegetables are soft.
3) Stir in tempeh, rice, rosemary, and savory and cook, stirring for a minute to coat the rice.
4) Add vegetable stock and soy sauce and bring to a boil. Cover, reduce heat and simmer for 40 minutes or until tender.
5) Stir in peas and thyme.
*A tajine, or tagine, is an historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked.
