Vegetable broth:
500 ml water
a piece of leek
1 parsley root
2 medium carrots
a piece of celery
3 allspice berries
1 bay leaf
Additionally:
2 carrots
5-6 mushrooms
1 medium bell pepper
1 medium onion
1/2 zucchini
200g arborio rice/rice for paella
90 g natural tofu
4 tablespoons olive oil
1/2 teaspoon sweet pepper
1/2 teaspoon of turmeric
1/2 teaspoon curry powder
1 teaspoon chili powder (optional)
1/2 teaspoon dried garlic
1/2 tin of chopped tomatoes
2-3 tablespoons mixed sprouts
Instructions:
First, prepare the broth: peel carrot, parsley and celery. Cut the veggies into halves. Pour water into the pot, add allspice berries, bay leaf and veggies. Cover and cook over low heat for about 30 minutes. When the broth is ready, turn off the heat and take out the veggies.
In the meantime prepare paella ingredients. Peel and slice the mushrooms, carrot and zucchini. Cut the bell pepper into sticks. Peel and cut the onion into thin slices.
Heat 2 tablespoons of olive oil in a large frying pan, add the onion and fry until golden, stirring occasionally. Add rice and mix until the rice looks transparent. Then, add the broth. Add spices, cover and cook over low heat for about 10 minutes.
On a separate frying pan, heat the olive oil and add carrot. Fry for about 2 min, stirring continuously. Add mushrooms, salt and fry for another 2-3 minutes while tossing. When ready, put carrot and mushrooms into the frying pan with rice. Mix everything and cook over low heat.
For roasting bell pepper and zucchini use the same frying pan as for carrot. Heat the pan, add bell pepper, zucchini, tofu, some salt and fry for about 4 min, stirring continuously. When ready, add the veggies and tofu to rice, mix, add tomatoes, sprouts and cook over low heat for about 10-15 min.
If necessary, add some water to rice.
