Recipe adapted form Vegan Eat recipe book by Smith & Daughters.
- 2 cups brown rice
- 5 cups vegetable broth*
- Fresh rosemary (optional)*
- 1 onion
- 1 carrot
- 1 red capsicum
- 50g spinach
- 1 cup green peas
- 2 tins crushed tomatoes
- 2.5 tsp sweet paprika
- 200g black beans (1 tin)
- Salt & pepper
- TO SERVE
- Fresh lemon or lime
- Raw walnuts (optional)
Preheat oven to 160C or 320F.
Add veg broth, optional rosemary and rice to large pot and cook until no liquid or as Minimalist Baker's per rice method.
Meanwhile, dice onion and add to a large pan. Add a dash of water and the lid. Stir frequently until onion starts to go see through.
Finely dice capsicum and carrot. Add to onion pan with sweet paprika, salt and pepper. Stir well. Add lid again. Stir regularly and add dash of water if sticking to bottom. Turn off heat when capsicum becomes soft and aromatic from paprika.
Once rice is cooked, remove rosemary from it. Then add all remaining ingredients to onion pan except peas. Put on a moderate heat and stir well until spinach becomes wilted. Taste and add more salt and pepper if desired.
Add peas, stir and put in oven for about 20-25mins or until liquid is gone. It should smell delicious when it’s ready to come out
Enjoy with a squeeze of fresh lemon or lime juice.
I made my own veg broth but you can use store bought too. I also throw in the whole branch of rosemary so it’s easy to remove later instead of removing leaves.