Vegetable risotto with dates and chestnuts

Ingredients for 4 servings:

• 1 cup brown rice
• 3 cups water
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, crushed paprika powder, hot
• 1 tsp, levelled pepper, black
• 1 tsp, leveled cinnamon powder
• 3 pinch(s) cardamom powder
• 1 tsp, heaped salt
• 15 g ginger
• 1 m.-sized onion(s)
• 200 g chestnuts, cooked
• 275 g pitted dates
• 360 g carrot(s)
• 375 g celeriac

Instructions

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

simple, vegan, fat-free, with wholegrain rice, carrots and celery

Place the whole-grain rice and water in a pressure cooker along with the spices and stir. Finely chop the ginger and onion and add. Cut the chestnuts and dates into larger pieces. Cut the carrots into thick half slices (not too finely, or they’ll overcook; for small carrots, cut thick slices). Dice the celeriac. Add all these ingredients to the pot. Stir everything together and then make sure the rice grains are not on top of the vegetables, but in the water at the bottom. Do not cover the vegetables with water, or they’ll turn into a soup—please adhere to the water quantity. Close the pressure cooker and leave it on the stovetop at level II for 20 minutes. Then, turn off the stovetop and let the pot stand on the stovetop until you can open the lid. Without a pressure cooker, the cooking time is approximately 40-45 minutes; you may need to add more water. Important: The quantities for carrots and celeriac apply to ready-to-cook, peeled vegetables, and for dates, to pitted dates. This dish serves 4 people as a main course, but also works well as a side dish, for example, with creamed strips of meat and salad. As a side dish, it serves 6-8 people.