Tomato rice stew with vegetables

Ingredients for 2 servings:

• 2 cups rice
• 4 tbsp tomato sauce, spicy, without salt, according to my recipe
• 1 large zucchini
• 1 large carrot(s)
• 2 cups broccoli florets
• ½ kohlrabi

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Baby-led weaning (BLW), without salt, from about 9 months, tastes good for the whole family

Prepare the tomato sauce according to this recipe: http://www.chefkoch.de/rezepte/3002211453112145/Wuerzige-Tomatensauce-ohne-Salz-Zucker-Fett.html Bring 5 cups of water to a boil in a pot. Cut the broccoli into very small florets. Coarsely grate the carrot. Add the broccoli and carrot to the pot and simmer for 5 minutes. In the meantime, coarsely grate the zucchini and kohlrabi. Then add the rice, zucchini, kohlrabi, and tomato sauce to the pot. Bring everything to a boil, reduce the heat considerably (or even turn off the stove—do not let it boil or simmer), and let it simmer, covered, for about 20 minutes. Check the cooking time after about 15 minutes. Add a little more water if needed, and if the stove is off, return the pot to a gentle heat. The rice should be soft and the water should be completely absorbed or evaporated. If the rice pot isn’t being prepared for babies, the broccoli and carrots can be added to the pot at the same time as the rice, as the vegetables can still have a slight bite in this case. In my version, the rice and vegetables are very soft. The vegetables may vary depending on availability. This is a great way to use up leftover vegetables.