Rice and leek

Ingredients for 2 servings:

• 500 g leek
• 120 g brown rice
• 2 carrots
• 1 onion(s)
• ½ celeriac
• 1 stalk of celery greens
• 1 bunch of parsley
• 2 garlic cloves
• pepper
• chili powder
• Ginger powder
• lovage

Instructions

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

without salt, ideal for a relief day!

Cook the rice with about 3/4 liter of water and the finely chopped celery leaves for about 1/2 hour. Slice the leek into rings, dice the carrots and celery. Peel and chop the garlic cloves. Bring the celery and carrots to a boil with about 300 ml of water, season with pepper, chili, and ginger, then add the leek and simmer for about 20 minutes. When the rice has absorbed the water, it’s ready. Then add the chopped parsley. Drain the vegetables and add the chopped lovage. Let both simmer briefly to allow the herbs to develop their flavor, then serve. Tip: If you don’t want to do without salt entirely, you can also add a teaspoon of vegetable stock to the vegetables. I wouldn’t do this with the rice, as it negates the strain-relieving effect.