Vegetable Paella with Spicy Almond Topping

(serves 4)

350kcals per serving
10g fat per serving

10ml (2tsp) olive oil
1 onion, diced
1 garlic clove, crushed
2 stalks celery, sliced
200g (7oz) long grain brown rice
700ml ( 1 1/4 pints) vegetable stock
1 courgette, cut into large dice
1 red pepper, cut into large dice
1 x 198g can sweetcorn, drained
30ml (2tbsp) coriander, or parsley finely chopped
2 tomatoes, skinned and chopped
50g (1 3/4oz) flaked almonds
2.5ml (1/2 tsp) hot chilli powder

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1. Heat the onion in a large pan, add the onion, garlic and celery. Cook for a few minutes.

2. Add the rice and the vegetable stock, cook for 15 minutes.

3. Add the courgette, pepper, tomatoes and sweetcorn, continue to cook for 15 minutes. Add the coriander or parsley. Season to taste.

4. Dry fry the nutes with the chilli until golden.

5. Top paella with spicy nuts.

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