SPINACH Onions Paella 2 SPINACH Onions Paella 2
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Brown Rice Paella

Brown Rice Paella

Prep time
15 min
Cook time
50 min


  • 1 brown onion chopped
  • 300 g quick-cook brown rice
  • 4 sausages your choice (ask the butcher for gluten-free)
  • 4 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp cumin
  • 500 - 700 ml vegetable or chicken broth/stock
  • 30 ml white wine (optional)
  • 1 red capsicum deseeded and chopped
  • cup of baby spinach
  • Handful of peas frozen is fine
  • 1/4 bunch parsley roughly chopped (optional)
  • Sea salt
  • Black pepper


  1. In a fry pan cook the sausages, turning often until browned and cooked through. Set aside and cut into 1 - 2 cm discs.
  2. In a large oven proof dish heat the oil on a medium heat. Add the onion and garlic and sauté for 3 - 4 minutes.
  3. Add the spices and stir for 1 minute.
  4. Add the wine and allow the alcohol to burn off before adding the rice and stirring for 1 - 2 minutes to absorb the spices and onions etc.
  5. Add the capsicum then pour in the broth.
  6. Pop the lid on and bring to the boil, reduce the heat to a simmer and stir often for 15 minutes.
  7. Add the peas and sausage – stirring occasionally.
  8. Remove from heat once at desired consistency.
  9. Stir in the baby spinach and parsley. Season.

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