NEVER ENOUGH GARLIC

Ingredients:

• 400 ml (1.7 cups) long-grained rice 
• 5 cloves of garlic
• 200 g (7 oz) plant-based "chorizo"
• 2 small red onions
• 30 g (1 oz) dried mushrooms
• 4 carrots
• 4 celery stalks
• 50 g (1.8 oz) peas (fresh or frozen)
• 1 tomato
• 1 bunch parsley
• 1 yellow chilli (adjust according to preferences)
• 150 g (0.6 cups) tomato passata
• 2 cubes vegetable stock
• 1 tsp. lime juice
• 0.5 tsp. garlic powder (if cloves aren’t enough)
• 1 tsp. oregano
• 0.5 tsp. paprika
• 0.5 tsp. smoked paprika
• Salt and pepper to taste

 

Instructions:

1. Start by soaking the mushrooms as specified on the packet (usually around 15 minutes). Use this time to slice the chorizo and finely chop the onions, carrots, celery, tomato, chilli, and parsley. The garlic works best crushed, but it can be chopped if preferred.
2.  In a large frying pan or pot, fry the chorizo in olive or coconut oil until crispy on the outside. Set aside for later.
3.  Sautee the onions and garlic until see-through, then add the mushrooms and fry until golden brown.
4.  Add rice, chilli, peas, tomato, and tomato puree to the mushroom mix. Dissolve the veggie stock in the amount of water specified on the rice packet’s instructions, and add the liquid to the vegetables and rice. Make sure the rice is covered by the broth, or it won’t get properly cooked. Cover with lid, and boil on low heat until rice is al dente.
5.  Once is the rice is done, stir in the carrots, celery*, parsley, and chorizo. Simmer for a few minutes until parsley is wilted.

*We like the carrots and celery fresh and slightly crispy, but if you prefer it more on the cooked side, add them along with the rest of the vegetables so that they get cooked with the rice.