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Vegetable Paella
Ingredients
140g frozen chopped spinach
450g long grain rice
115g frozen peas
1 ltr vegetable stock
1 green pepper, chopped and de-seeded
1 medium tomato, sliced into wedges
1 medium onion, chopped
1 medium carrot, chopped
½ tsp. saffron threads
½ tsp. salt
½ tsp. pepper
1 – 2 cloves of garlic, peeled and crushed.
1 tbsp. flat leaf parsley, chopped
1 x 390g can artichoke hearts, quartered, rinsed
and well drained.
Method
1. Allow the spinach to part defrost.
2. Add the spinach, green pepper, tomato,
onion, carrot, garlic, rice, vegetable stock,
parsley, saffron, salt and black pepper to
the crock pot. Mix thoroughly.
3. Cook on LOW for 4 hours or HIGH for 2
hours.
4. Add the artichoke hearts and peas to
the crock pot 15 minutes before finishing
cooking.
5. Stir well and replace the lid.
6. Your vegetable paella is now ready to
serve.
More slow cooker recipes and recipe books can
be found online and in local book stores and
retailers.
Check this chart for
basic imperial to metric
conversions of weights.
Imperial
Metric
1/2 oz
15g
1 oz
30g
2 oz
60g
3 oz
90g
4 oz
110g
5 oz
140g
6 oz
170g
7 oz
200g
8 oz
225g
9 oz
255g
10 oz
280g
11 oz
310g
12 oz
340g
13 oz
370g
14 oz
400g
15 oz
425g
1 lb
450g
Food Allergies
Important Note
:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are
NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk
Metric
Imperial
US cups
250ml
8 floz
1 cup
180ml
6 fl oz
3/4 cup
150ml
5 floz
2/3 cup
120ml
4 floz
1/2 cup
75ml
2 1/2 floz
1/3 cup
60ml
2 floz
1/4 cup
30ml
1 floz
1/8 cup
15ml
1/2 floz
1 tablespoon
