Vegan risoni pan with carrots and onions

Ingredients for 2 servings:

• 1 ½ cup(s) risoni (rice-shaped pasta) made from legumes or rice
• 2 m.-sized carrot(s)
• 3 m.-sized onion(s)
• some olive oil for frying
• salt and pepper
• 1 tsp coriander powder
• 2 tsp sumac, ground

Instructions

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

The cup holds approximately 250 ml. Cook the risoni or rice according to the package instructions. Meanwhile, cut the carrots into thin, approximately 5 cm long sticks and the onions into wedges. Briefly fry the onions and carrots in a little oil in a pan or lidded pot over high heat, uncovered, and season with salt and pepper. Then add the coriander and sumac, mix, and simmer on low heat with the lid closed until the vegetables are tender. Depending on your taste, the vegetables can still be a little crunchy. Add the risoni or rice, mix everything together, and season again with salt, pepper, and the spices. Drizzle over a little more oil, if desired. Note: The risoni I use consists of chickpea flour, pea flour, and lentil flour, which have been pressed into rice form. This rice alternative is therefore very healthy. However, regular rice can just as easily be used for this recipe.