30ml olive oil
½ onion, or 1 small onion, skinned and finely chopped
1 teaspoon chopped garlic
1 teaspoon paprika
1 teaspoon turmeric
1 green/ red/ yellow pepper, sliced
½ cup rice (white, brown, wild or arborio, experiment with different types, just vary the cooking time)
500ml vegetable stock
4-5 baby marrows, washed and sliced
2-3 tomatoes, washed and quartered
½ cup frozen peas
lemon juice, for serving
salt and pepper, to taste
Fry the onion in the olive oil in a large pan, or wok, until golden.
Add the garlic, paprika, turmeric and green pepper, and fry a few more minutes until the peppers become soft.
Add the rice, and stir to coat with oil and spices.
Then add the vegetable stock, bring to the boil, and simmer, uncovered for 15 minutes. Don’t worry if the stock looks too much for the rice, you’ll be surprised how quickly it’s absorbed.
Add the remainder of the vegetables on top, cover with a lid, and simmer for a further 15-20 minutes, until the rice is cooked, and all the stock has been absorbed.
Serve with some lemon juice, and salt and pepper, to taste.