Stuffed Mushrooms

8 large field mushrooms, stems removed
Cooking spray
1 ½ Cups cooked white rice
2 teaspoon mild curry powder
1 teaspoon ground turmeric
8 green onions, finely chopped
2 teaspoons crushed garlic
4 Tablespoons flat-leaf parsley leaves
5 tomatoes, finely chopped

Preheat oven to 200°C. Place mushrooms, stem-side up, in a single layer in roasting pan.

Heat a large, non-stick frying pan over medium heat. Spray with oil. Add rice, curry powder, turmeric, onion and garlic. Cook, stirring, for 3 minutes or until heated through.

Chop half the parsley. Add to frying pan with tomato. Cook, stirring, for 3 minutes.

Spoon rice mixture into mushrooms. Spray tops with oil. Roast for 25 minutes or until mushrooms are tender.

Transfer mushrooms to a serving plate. Sprinkle with remaining parsley leaves.

Paella

250 g chorizo sausage
1 Tablespoon olive oil
500 g chicken thigh fillets, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, finely diced
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1 1/2 Cups long-grain white rice
400 g can chopped Italian tomatoes
2 Cups chicken stock
1 Cup frozen peas
1/2 Cup flat-leaf parsley leaves, roughly chopped

Heat a large heavy-based frying pan over medium-high heat. Add sausage. Cook for 4 minutes, turning, or until browned. Remove to a plate. Cut into 1cm-thick slices.

Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until soft.

Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.

Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve.