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Vegetable Paella   Recipes with Venusurkicher® Granulat (Venus Chick Peas Granulate) Vegetable Paella - 1 pinch saffron threads - 750 ml vegetable stock - 6 dessert spoonfuls olive oil - 2 large onions - 275 g long grained rice - 50 g brown rice - 175 g pumpkin or turnip, grated - 175 g carrots - 1 yellow pepper - 4 tomatoes, skinned and chopped - 125 g mushrooms - 1/2 teaspoonful Venusurkicher® Granulat - 1/2 teaspoonful Bärlauch ABCE Granulat (Bear's Garlic ABCE Granulate) - salt and pepper - some chopped parsley Soak saffron threads in 3-4 dessert spoonfuls of hot vegetable stock. Heat olive oil in a pan and braise the sliced onions. Add both types of rice and turn over in the pan for 2–3 minutes until all the oil has been absorbed. Add the grated pumpkin (or turnip). Add the remaining vegetable stock and liquid in which the saffron was soaked and bring to the boil, whilst continuing to stir. Reduce to a low heat, cover the pan with a lid and leave for approximately15 minutes. Cut carrots and pepper into strips, peel and chop the tomatoes and put everything into the pan. Add salt and pepper to taste and then leave on a low heat for a further 5 minutes. Cut mushrooms into strips, add and braise in an open pan until they are soft. Before serving add Venusurkicher ® Granulat (Venus Chick Peas Granulate) and Bärlauch ABCE Granulat (Bear's Garlic ABCE Granulate) to taste and garnish with chopped parsley.     « print « back « top