Grandma's tomato rice

Ingredients for 6 servings:

• 2 onions
• 3 carrots
• ½ stalk(s) leek
• 70 g celery
• 1 parsley root(s)
• 3 tbsp tomato paste
• 1 head of cauliflower
• 3 cup(s) rice (long grain)
• 1 large can of tomatoes, peeled
• some oil for frying
• 8 sausages (Vienna)
• some salt and pepper
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with cauliflower and Vienna sausages, ideal for children

Peel the carrots, trim the leeks, and cut both into small rounds. Peel the celery and parsley root and cut into small cubes. Cut the cauliflower into thumb-sized florets and remove the stalks. Cook the rice according to the package instructions (or to your liking). Dice the onions and fry them in a large pot with a little oil until translucent. Add the remaining vegetables to the onions and sweat. Add the tomato paste and fry briefly. Add the canned tomatoes and their liquid and fill the pot with water until just below the top of the vegetables. Cover the pot. Simmer for about 15 minutes, until the cauliflower is al dente but cooked through. Cut the sausages into rounds and add them. Season with salt and pepper. Serve with the rice and serve.