Vegetable stew with rice

Ingredients for 4 servings:

• 150 g rice (long grain rice)
• Salt
• 250 g carrot(s)
• 250 g leek
• 200 g celery
• 500 g white cabbage
• 6 tbsp oil
• pepper
• 1.2 liters of vegetable broth
• 50 g Parmesan cheese (in a piece)
• Nutmeg (freshly grated)
• 1 can of tomatoes (420 g protein)
• Basil, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light stew for cold days…

Cook rice in salted water according to the package instructions, drain, and rinse. Peel the carrots and trim the leeks, then cut both into matchstick-thick strips. Trim the celery and cut into thin strips. Quarter the white cabbage and finely slice all but the stalk. Sauté all the vegetables in hot oil, season with salt and pepper. Pour in the stock, cover, and simmer over low heat for 15 minutes. Coarsely grate the cheese. Season the stew generously with salt, pepper, and nutmeg. Add the rice and drained, coarsely chopped tomatoes and heat briefly. Sprinkle with the cheese and garnish with basil.