I love to have slightly more filling meals at dinner time and short grain brown rice has to be one of my favourite ingredients to use! I make dishes like this all the time because they’re so versatile and you can just change it up depending on what you can eat or what you have in your fridge! I usually leave out garlic and onion as I can’t eat these but If you can then I would definitely recommend adding them! You can also absolutely add some seafood but I thought I would keep it vegetarian so that everyone can enjoy it!
- 1 tablespoon olive oil
- 1 onion or 3 smaller shallots
- 2 garlic cloves
- 1 sweet pepper
- 1 sweet potato
- 200g (about 15) cherry tomatoes
- 1 cup ( 120g ) peas
- 1 teaspoon sweet smoked paprika
- 1/4 teaspoon cayenne pepper
- pinch saffron
- 2 teaspoons tomato puree
- Juice one lemon
- Artichoke hearts (in a jar)
- 1 cup (200g) short grain brown rice
- 4 cups (800ml) water or stock
- salt and pepper to taste
Begin by adding your rice to a pan along with the water/ stock. Bring it to a boil and then turn down the heat and cover the rice, leaving it to boil for 30 minutes.
Chop your onion, peppers and garlic and half your cherry tomatoes.
Peel and chop the sweet potato into chunks.
Once the rice has been cooking for 15 minutes, add the sweet potato chunks to the pan, recover and cook for a further 15 minutes.
Add the onion to a large frying pan along with the olive oil and cook for a couple of minutes on a medium heat until softened.
Add the peppers and tomatoes to the pan and cook for a further 5 minutes.
Add the garlic, and spices and cook for another 2 or three minutes before adding the tomato puree.
When the rice has been cooking for 30 minutes, transfer it to the pan of vegetables along with the sweet potato and water it was cooking in and cook for a further 15-20 minutes on a medium heat until the rice is softened. If it looks a bit dry, add more stock/water.
Add the peas and cook for 5 minutes more.
Season to taste and then top with the artichokes, lemon juice and chopped parsley.