Banana Blossom & Paella-Style Baked Rice
with Baby Spinach & Roasted Almonds
Banana blossom and smoked paprika add another super-tasty dimension to this delicious paella-style baked rice. Serve it with roasted almonds for a delightful crunch that pairs so well with 'al dente' baked rice!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
onion
1
carrot
1
capsicum
1 tin
Banana Blossom
½ sachet
smoked paprika
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
arborio rice
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond; )
1 bag
parsley
Not included in your delivery
olive oil
2 cup
water
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Roughly chop the brown onion. Thinly slice the carrot into half-moons. Cut the capsicum into bite-sized chunks. Drain and rinse the banana blossom, then cut into bite-sized chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, capsicum and carrot, stirring, until tender, 4-6 minutes.
Add the smoked paprika (see ingredients), garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1 minute. Add the arborio rice, vegetable stock powder, banana blossom and the water and bring to the boil.
Transfer the rice mixture to a baking dish. Cover tightly with foil, then bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
When the paella is done, remove from the oven, then stir through the baby spinach leaves and plant-based butter. Season to taste.
TIP: Stir through a splash of water to loosen the rice if needed.
Roughly chop the roasted almonds. Divide the banana blossom and paella-style baked rice between bowls. Top with the almonds. Tear over the parsley to serve.
