Makes 4 servings
11oz quick-cook brown rice
1tbsp tamari +
1tsp tamari
4tbsp olive oil
2tbsp paprika
2tbsp ground cumin
5 garlic cloves
7fl oz stock with a pinch of saffron stalks
3tbsp white wine
½tsp Tabasco sauce
1 carrot
1 courgettes
1 peas
1 sweetcorn
1 small red pepper
1 small yellow pepper
6 sun-dried tomatoes
12 black olives, stoned
1tbsp parsley
Place the rice and 16fl oz of water in a large saucepan. Add 1 tsp tamari to the water, cover then bring to the boil. Reduce the heat and cook according to the rice packet instructions.
Meanwhile, heat 3 tbsp of olive oil in a large frying pan or wok. Add the paprika and cumin, stir and fry for a minute. Then add the crushed garlic, stir and fry for a minute. Slowly add the hot stock as well as the wine, stirring between additions, until you've used up half the liquid and the spice form a thing paste in the pan. Stir in the Tabasco.
Add the carrots, courgettes and peppers, stirring until coated in the sauce, then add the peas and sweetcorn. Sauté for a few minutes until the vegetables are tender but still firm. Remove from the heat.
When the rice is cooked, remove from the heat.
Place the vegetable pan over a low heat, add the rice and if it's at all dry, add the remaining stock as necessary. Then add the sun-dried tomatoes and black olives and stir for a minute or so. Finally season and stir in the chopped parsley. Serve in the pan.