Vegetable Rice

These are the ingredients you'll need

• 200g short-grain rice
• 600ml vegetable broth
• 1 handful frozen quartered artichokes
• 2 carrots
• 1 handful mushrooms
• 1 handful frozen peas
• 1 leek
• 1 handful tender baby garlic shoots
• 2 tablespoons wholesome tomato sauce
• Pink salt
• Hot paprika
• Extra virgin olive oil

Method

1. 1Wash, peel, and cut up the vegetables.
2. 2In the paella pan, add a drizzle of olive oil and sauté the artichokes until nicely golden, then set aside.
3. 3Cook the carrots and peas until tender and lightly browned, then set aside.
4. 4Cook the mushrooms until golden, then set aside.
5. 5Finally, sauté the leek and baby garlic shoots until lightly browned.
6. 6Return all the vegetables to the paella pan and stir in tomato sauce to taste.
7. 7Sauté briefly and season with hot paprika and salt.
8. 8Pour in the vegetable broth and bring to a boil; turn off the heat and leave it sitting until you are ready to cook before lunch.
9. 920 minutes before serving, taste the broth and adjust the salt.
10. 10Bring back to a boil, add the rice, and lower the heat. Cook for 15 minutes (if it looks too dry, add a splash of hot water in the final minutes).
11. 11Once the time is up, cover the pan and let it rest for 5 minutes.
12. 12All done! Our vegetable rice is ready to enjoy.