Mellow rice with vegetables and textured soybeans 🍚🍅🥕🧅

We put two handfuls of texturized soybeans to hydrate (I use hot water, to speed up the process) with sweet paprika to enhance the flavor.

Wash and cut all the vegetables and heat a teaspoon of EVOO in the pot/skillet in which we are going to prepare the rice.

Sauté the vegetables: first the leek and when it starts to color, we can add the rest.

While the vegetables are cooking, we heat the broth (I used homemade, which I took from a vegetable cream I had made a few days before).

Once we see that the vegetables have softened (about 5-10 minutes, always checking and stirring so that they do not burn), add about 3 tablespoons of crushed tomato and stir.

Next, we can add the rice (about half a glass per person) and we give it a few turns with the vegetables. Then we add the broth so that it covers the rice, but not too much (risotto type). I did not add salt or pepper because the broth already had some, but the best thing is that we go tasting and that we rectify according to our taste.

We add broth as we see that it is consumed and until the rice is almost done (about 20-25 minutes). After this, add the texturized soy.

Finally, add a little more broth and let it rest for about 5 minutes. I served it with a little parsley on top and 🤤.