Traditional Asian-style diets, characterized by relatively
large quantities of rice and small quantities of meat, offer
many heart health benefits. Paella mirrors this principle
and can be made with a variety of ingredients such as
vegetables, fish and meat. Rice varies markedly in its
glycaemic index (GI) depending on the variety. Many types
of rice consumed in Great Britain have a high Gl, while
basmati rice from India and the rice eaten in Japan both
have a low G.
Prep
10 minCook
30 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 1 tablespoon olive oil 1 fennel bulb, trimmed and finely sliced | |
| 1 onion, finely sliced 1 garlic clove, crushed | |
| 175 g (6 oz) mixed mushrooms, including some wild, sliced 250 g (8 oz) basmati rice | |
| 150 ml (1/4 pint) dry white wine 450 ml (1/4 pint) Chicken Stock | |
| 250 g (8 oz) cooked chicken, diced | |
| 1/2 bunch of dill, finely chopped, finely grated rind and juice of 1 lemon | |
| freshly ground black pepper 25g (1 oz) pine nuts, toasted dill sprigs, to garnish |
Traditional Asian-style diets, characterized by relatively large quantities of rice and small quantities of meat, offer many heart health benefits. Paella mirrors this principle and can be made with a variety of ingredients such as vegetables, fish and meat. Rice varies markedly in its glycaemic index (GI) depending on the variety. Many types of rice...
| 1. | Heat the oil in a saucepan and gently fry the fennel, onion and garlic for 5 minutes. Add the mushrooms and cook for 2 minutes. Stir in the rice and gently fry for 2 minutes. Add the wine and stir until absorbed by the rice. |
| 2. | Add half the stock and bring to the boil, then lower the heat and simmer gently, stirring frequently, until absorbed. Add the rest of the stock a little at a time, allowing each amount to be absorbed before adding the next. |
| 3. | After about 15 minutes, add the chicken, dill and lemon rind and juice. Cook for about 5 minutes more, until the rice is creamy but still firm to the bite. Season to taste with pepper and turn into a warmed serving dish. Sprinkle with pine nuts and garnish with dill sprigs. |
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