crumbly rice stew

Ingredients for 3 servings:

• 200 g basmati
• 1 large cucumber(s)
• 250 g red bell pepper(s)
• 2 large onions
• 1 tsp balsamic vinegar
• ½ tsp sugar
• 1 clove(s) garlic
• 750 ml water
• 100 ml soy cream (Soy Cream Cuisine)
• ½ tsp herbal salt
• 1 tbsp oil, virgin coconut oil
• 1 bunch of chives, cut into rolls
• some herbal salt
• Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with cucumber and peppers

Peel the cucumber, remove the seeds, and dice. Remove the seeds and light-colored membranes from the bell peppers and also dice them. Peel and dice the onion and garlic. Heat the coconut oil in a saucepan and sauté the onion and garlic (they shouldn’t brown). Add the water, soy cream, cucumbers, paprika, sugar, balsamic vinegar, and herb salt and bring to a boil. Now add the rice and bring everything back to a boil, then cook for about 10 minutes. I used rice that cooks for 10 minutes; if you’re using rice with a longer cooking time, please add the rice and spices to the pan first and the vegetables later, as the vegetables should still have a bite at the end. Finally, season again with herb salt and pepper and garnish each portion with chives.