{"id":489,"date":"2015-05-26T14:35:18","date_gmt":"2015-05-26T13:35:18","guid":{"rendered":"https:\/\/blog.univ-angers.fr\/sumpps\/?p=489"},"modified":"2015-05-26T14:35:18","modified_gmt":"2015-05-26T13:35:18","slug":"paella-vegetarienne","status":"publish","type":"post","link":"https:\/\/blog.univ-angers.fr\/sumpps\/2015\/05\/26\/paella-vegetarienne\/","title":{"rendered":"Pa\u00eblla v\u00e9g\u00e9tarienne"},"content":{"rendered":"

\u00a0Pr\u00e9paration : 15 min<\/strong><\/span><\/span><\/p>\n

Cuisson : 45 min<\/strong><\/span><\/p>\n

Ingr\u00e9dients\u00a0<\/strong><\/span>: (pour 4 personnes)<\/span><\/p>\n

\"epices\"<\/a><\/p>\n

– 350 g de riz rond espagnol<\/span>
\n – 2 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/span>
\n – 2 oignons<\/span><\/a> \u00e9minc\u00e9s<\/span>
\n – 150 g de petits pois surgel\u00e9s<\/span><\/a><\/span>
\n – 1 poign\u00e9e de haricots verts<\/span><\/a> (frais ou surgel\u00e9s)<\/span>
\n – 250 g de champignons \u00e9minc\u00e9s<\/span>
\n – 2 gousses d’ail<\/span><\/a><\/span>
\n – 1 petit poivron<\/span><\/a> rouge \u00e9minc\u00e9<\/span>
\n – 1 petit poivron vert \u00e9minc\u00e9<\/span>
\n – 1 bo\u00eete 400 g de tomates<\/span><\/a> concass\u00e9es<\/span>
\n – 150 g noix de cajou non sal\u00e9es<\/span>
\n – 2 doses de safran<\/span><\/a> en poudre<\/span>
\n – sel<\/span><\/a>, poivre<\/span><\/a>, poivre de cayenne<\/span>
\n – 1 po\u00eale profonde \u00e0 pa\u00eblla<\/span><\/a><\/span><\/p>\n

\u00a0Pr\u00e9paration :<\/strong><\/span><\/p>\n