Filling tomato wild rice with corn and beans

Ingredients for 4 servings:

• 1 cup wild rice mix
• 3 cups water
• 1 tsp vegetable stock powder
• 4 large tomatoes or 1 – 2 cans of tomatoes, chopped
• 1 pack of tomatoes, pureed, approx. 500 ml
• 1 can of beans, e.g. kidney beans, approx. 400 g
• 1 can of corn, approx. 330 g
• 3 tbsp tomato paste
• 1 large onion(s)
• 1 garlic clove(s)
• 1 tsp sweet paprika powder
• e.g. salt and pepper
• e.g. nutmeg, freshly grated
• e.g. agave syrup
• e.g. yeast flakes
• e.g. olive oil
• e.g. lemon(s)
• n. B. herbal mixture
• n. E.g. soy cream fraîche (crème fraîche alternative) or soy quark
• e.g. cucumber(s)
• n. B. herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Measure the rice with a cup, rinse it in a sieve, and set it aside. Using the same cup, measure three times the amount of water, add the vegetable stock powder, and bring to a boil. Add the rice and continue cooking. Once most of the liquid has been absorbed, add the finely chopped onion, garlic, and tomato paste. After 2-3 minutes, stir in the fresh tomatoes and passata. Add the beans, corn, and seasonings once the liquid has evaporated. I like to add 1-2 tablespoons of nutritional yeast for a slightly cheesy flavor. Serve this delicious dish with a dollop of Creme Vega or soy curd, some finely chopped cucumber, or fresh herbs.