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Laura bond logo Laura Bond

@laurabond
...food, supplements and lifestyle changes to boost your health and protect the planet

Sprouted Brown Rice with Vegan Chorizo Paella

This wonderfully rich paella makes a nutritious and delicious evening meal- perfect for hot summer nights.
Made using Sprouted Brown Rice, it is packed with easily digested nutrients, including fibre, B vitamins & amino acids.


Ingredients

  • 4 Tbsp olive oil
  • 1 onion finely chopped
  • 1 red pepper
  • 2 cloves garlic
  • 1 tsp fresh turmeric, finely chopped
  • 1/4 tsp smoked paprika
  • 150g of Sprouted Brown Rice
  • 500ml boiling vegetable stock
  • 200ml filtered water
  • 200g peas
  • 6 vine tomatoes, halved
  • 10 pitted kalamata olives
  • 2 tbsp roughly chopped parsley
  • 4 lemon wedges to serve
  • 125ml dry white wine

Vegan Chorizo

  • 1 large portobello mushroom, finely chopped.
  • 6 sun-dried tomatoes
  • 1 diced fresh tomato
  • Handful of walnuts
  • 1/2 tsp nutritional yeast
  • 1 tsp harissa
  • 1 tsp freshly chopped basil
  • 1/2 clove garlic
  • 1 tsp tamari

Method

First make the chorizo by mixing all the ingredients in a mini blender.

Then, using cling film (or a natural alternative like ‘Abeego’) roll the mixture into a

sausage like shape and pop in the freezer while you make the paella.

 

Heat the olive oil in a large shallow frying pan and gently fry the onion for 10

minutes. Add the peppers and continue to fry on a mediun heat for 6-7

minutes.

 

Add the fresh turmeric, paprika and garlic to the vegetables and stir well. Then

add the sprouted rice and stir for two minutes before adding the wine.

 

When it is bubbling add the stock and season with salt. Reduce the heat and

simmer for 45-minutes – you will need to keep an eye on the pan and add water

to stop the rice from sticking. Do not cover the pan and try not to stir the rice

during cooking.

 

Remove the pan from the heat. Scatter the peas and chopped tomatoes over the

rice and cover the pan with foil – leave to rest for 10 minutes.

 

Take the Vegan Chorizo out of the freezer (it should be firm by now) and dice

into coin size medallions. Heat a separate pan and sizzle for one minute on each

side.

 

Uncover the foil and scatter the olives, parsley and ‘chorizo’ over the paella.

 

Serve with lemon wedges.

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Disclaimer

All material on this website is provided for information only and may not be construed as medical advice or instruction. No action should be taken based solely on the contents of this publication; readers should consult appropriate health professionals on any matter relating to their health and wellbeing.

Disclaimer

All material in this blog is provided for information only and may not be construed as medical advice or instruction. No action should be taken based solely on the contents of this publication; readers should consult appropriate health professionals on any matter relating to their health and wellbeing. The blog is intended as a sharing of knowledge and information from the research and experience of Laura Bond and Gemma Bond.

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