Name: Leek-Stew with Carrots and Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 5 Stangen Leek; 300 g Carrots; 3 piece Spring onions; 2 tbsp Rapeseed oil; 80 g Rice; 1 tsp Paprika powder, hot or sweet; 1 tsp Turmeric; 750 ml Vegetable broth; 3 Stängel Flat parsley; 1.5 piece Lemon; Salt; Pepper

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Description

This leek stew with carrots and rice is a vegetarian main course that is easy to prepare and ideal for the autumn season. With a preparation time of only 35 minutes and a portion size of 4, it is a quick and filling meal. The stew is cheap and hearty, perfect for a cold day.

Ingredients (12 ingredients)

Preparation (5 steps)

Chop spring onions

Thermomix® Setting

4 sec/Speed 5

Put 3 spring onions in the mixing bowl and chop for 4 sec./level 5. Push down with the spatula.

4 sec

Sauté spring onions

Thermomix® Setting

3 min/248°F/Speed 0.5 248°F

Add 2 tbsp rapeseed oil to the chopped spring onions in the mixing bowl and sauté for 3 min./120°C/level 0.5.

3 min

Add vegetables and rice and cook

Thermomix® Setting

15 min/212°F/Speed 1 212°F

Add 5 leeks, 300 g carrots, 80 g rice, 1 tsp paprika powder, 1 tsp turmeric and 750 ml vegetable broth to the sautéed spring onions in the mixing bowl and cook for 15 min./100°C/level 1. Place the measuring cup or the simmering basket on the mixing bowl lid as splash protection.

15 min

Prepare parsley

While the stew is cooking, wash 3 sprigs of flat parsley, shake dry, pluck the leaves from the stems and chop.

Season and serve stew

Squeeze out 1 ½ lemons and stir the juice into the soup with the spatula. Season the soup with salt and pepper, divide on four plates and sprinkle with the chopped parsley.