Preparation. Vegetable paella
Bright, colorful vegetarian dish comes out so delicious that will impress and people who prefer a traditional menu.
rice round-grained — 1 Cup;
hot water — 2 cups;
carrot — 1 PC.;
small zucchini — 1 PC.;
Bulgarian pepper — 2 PCs.;
broccoli — 200 grams;
tomatoes (small) — 3 PCs.;
sea salt (coarse) — 2 teaspoon without slides;
vegetable oil — 3-4 table. spoons;
oregano (dried herbs) — 1 teaspoon;
thyme (dried) — 1 teaspoon;
lemon — a few slices.
Carrots need to clean, and then cut into small cubes carrots, zucchini, bell peppers. Sauté chopped vegetables in oil over high heat about 5 minutes. Chop tomatoes small, add after roasting vegetables, stir and cover with hot water. Then add salt, oregano and thyme. Broccoli divide into florets, add to the other vegetables, mix well.
The rice is very thoroughly flush, put to the vegetables, evenly distribute the contents of the pan over the entire surface, then cover with a lid. Continue to simmer the paella over medium heat. When the rice absorbs all the water (about 15 minutes), the paella is ready. In addition, you can have some time to leave the pan on the fire, then rice on the bottom slightly browned. Lemon cut into thin quarters and place on top of paella, it will give a tangy sour taste to this great dish.