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Cashew Paella

Quick and fabulous vegetarian version of the old favorite.


2 Tbs. olive oil
1 Tbs. butter
1 red onion, chopped
1 cup risotto rice
1 tsp. ground turmeric
1 tsp. ground cumin
1/2 tsp. chili powder
3 garlic cloves, crushed
1 green chili, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 3/4 oz baby corn, halved
2 Tbs. black olives
1 large tomato, diced
2 cups veg. stock
3/4 cup cashes
1/4 cup frozen peas
2 Tbs. chopped parsley
pinch cayenne pepper
salt and pepper
fresh herbs for garnsih


1. Saute onion in the oil and butter for 2-3 mins.
2. Stir in rice, turmeric, cumin, chili powder, garlic, chili, bell peppers, corn, olives, and tomato. Cook over med. for 1-2 mins.
3. Pour in stock and bring to a boil. Reduce heat and cook for 20 mins, stirring.
4. Add cashews and peas and cook 5 more mins. Season to taste with salt and pepper and sprinkle with parsley and cayenne.




What's Cooking Vegetarian, pg 118