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.
- 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
- 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
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
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
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
Uncover the foil and scatter the olives, parsley and ‘chorizo’ over the paella.
Serve with lemon wedges.