Ingredients: a dash of olive oil,1/2 onion, chopped,1/2 leek, chopped,2 teaspoons of Ras El Hanout,1 liter vegetable stock,1/2 aubergine, diced,1/2 zucchini, diced,1 carrot, sliced,1/4 cup brown rice (this measure results in a creamy thick soup, adjust according to your taste),Salt and pepper to taste,Dried parsley to taste,Lemon wedges to serve
Instructions:
- Heat the oil in a cooking pot (the pressure cooking* pot if using), add the onion, leek, sprinkle Ras El Hanout and saut on a medium-low heat until translucent.
- Pour the stock, put in the rest of the vegetables and the brown rice and season with salt, pepper and dried parsley to taste. Cover, bring to a boil and then cook over low heat for 15 minutes since full pressure is reached when using the pressure cooker* or simmer until the rice is done for regular cooking.
- *Always follow your pressure cooker instructions and manage it with due care.
- Serve and enjoy! I squeezed some lemon juice on it at the end, the Turkish way and it was a delicious touch!
