Vegetable paella
Ingredients
10
Steps
4
Serves
4
Cook Time
90-95 Min
Ingredients
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Preheat the oven to 200°C/400°F/Gas mark 6.
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Put the fennel and tomatoes in a roasting tin, drizzle with the oil and sprinkle with the coriander seeds. Season with salt and pepper. Roast the vegetables, turning them once or twice, for 40 minutes or until tender.
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Meanwhile, bring the stock to the boil in a large heavy saucepan. Add the wild rice and simmer for 30 minutes. Add the long-grain rice and continue to cook for 15–20 minutes or until both types of rice are tender. Drain through a sieve.
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Turn the rice and roasted vegetables into a large bowl, and toss to mix. Sprinkle over the chopped coriander and lemon juice. Serve hot.