A tastefully very exciting vegan variation of a Spanish national dish

INGREDIENTS (for 4 portions)

• 250 g spelt-rice
• 500 ml vegetable stock
• 1 zucchini
• 1 green pepper
• 1 leek
• 20 black olives without pip
• 2 tomatoes
• 1 onion
• 6 mushrooms
• 2 garlic gloves
• 5 sun-dried tomatoes
• 50 ml vegetable stock
• a little bit oil
• 2 tablespoons curry powder
• ½ teaspoon saffron threads
• pepper
• salt

PREPARATION

• Cook the spelt-rice with vegetable stock until the liquid is vaporized
• Dice the onion
• Braise it lightly
• Dice the other vegetables ( EXCEPT OLIVES ) and add it
• Steam for 5 minutes
• Infuse vegetable stock
• Stir in pepper and curry powder
• Cook until soft
• Mix with the cooked spelt-rice
• Stir in olives and saffron threads
• Salt to taste
• Serve the paella hot

TIP: spelt-rice = dehusked and smoothed spelt