Preparation time: 10 minutes
Total cooking time: 35 minutes
Serves 2
Ingredients for 2 people:
3 measures of round grain rice (transparent cup)
Extra virgin olive oil
25 g diced carrot
25 g diced parsnip
20 g diced green beans
25 g diced courgette
2 diced mushrooms
30 g thinly sliced leek
30 g roasted red pepper
3 tablespoons fried tomato
1 frozen artichoke, quartered
Chopped parsley
1 chopped garlic clove
Saffron powder
A few chopped sage leaves
Hot paprika
Sweet paprika
3 measures of vegetable stock rice (blue cup)
1 tablespoon of ñora or choricero pepper purée
Preparation:
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear.
Place the oil and vegetables in the rice cooker. Place the lid and press Cook.
After 5 minutes, remove the lid, stir, replace the lid and press Cook again.
Open the lid, add the rest of the ingredients. Season generously with salt and pepper. Stir carefully.
Replace the lid and press Cook.
