Rice, oyster mushrooms, vegetables and some Hungarian paprika, simple yet great combination if you like hearty vegetable dishes. Topped with fresh cilantro and lemon juice.

• 150 g oyster mushrooms
• 2 – 3 rainbow carrots, peeled and cut into obliques
• 1/2 sweet potato, also cut into obliques
• 1/2 yellow onion, finely diced
• 2-3 garlic cloves, thinly sliced
• 1/2 red bell pepper, finely diced
• 200 g Arborio rice
• 2 teaspoons smoked sweet paprika (you can use sweet paprika)
• 1 teaspoon Hungarian spicy paprika
• 1 liter vegetable stock
• 1 tomato
• Olive oil

In some olive oil brown the mushrooms and remove from the paella pan.

Same with the carrots and sweet potatoes.

Then saute the onions, garlic and bell pepper until soft, on medium-low heat about 5 minutes, stirring frequently. Make sure it doesn’t burn.

Mix in the spices and add vegetable stock. Grate the tomato over the rice and add all the vegetables.

Bring the pan to a boil, and cook for 12 minutes. Lower the temperature to medium low, cover with lid and cook for another 5 minutes. Turn the heat off and let sit for 5 more minutes.

Serve with lemon wedges and fresh cilantro.

Tip: before you add the paprika to the pan, let the onions cool down a bit. When adding the paprika to a hot pan, it can burn and tastes bitter.