1 onion, diced
2 garlic cloves, crushed
1 pinch saffron, soaked in warm stock
1 lemon, zested
2 cups (220g) short grain brown rice
1 cup cherry tomatoes, halved
1 cup capsicum, diced
4 cups vegetable stock, heated
2 corn cobs, chargrilled
1 handfuls green beans, ends trimmed then diced
1 large handful oyster mushrooms, torn into halves
1 bunch parsley, chopped
1 tsp smoked paprika
Chargrill the corn cobs over an open flame, then cut the corn kernels off the cobs. Place the uncooked arborio rice in a bowl. Heat the vegetable stock in a saucepan.
Add a splash of vegetable stock to a hot frypan. Add the onions and sauté for 2 minutes. Add the oyster mushrooms and season with salt and pepper. Continue to stir fry over a high heat. Add the chopped capsicum, the lemon zest and then 2 cups of uncooked arborio rice. Stir well to coat the rice grains. Add the soaked saffron and stir. Add one cup of the vegetable stock. Continue to stir until the liquid is absorbed. When the stock has been absorbed add the remainder of the stock at a time. Cover with a lid and allow to cook on a very low heat until rice is cooked and the stock is absorbed. Remove the lid and stir. Add the tomatoes, corn and beans. Cover and cook for a further 5 minutes to form a crust on the bottom of the pan. Remove the lid then stir and serve the crunchy rice from the pan. Sprinkle with paprika and chopped parsley and serve.
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