3/4 cup risotto
2 tsp aniseed
2 laurel leaves
2 tsp carry powder
1 tsp chili powder
1 tsp oregano
2 tsp basil
2 garlic cloves
1 1/2 cup celery
1 1/2 tbsp olive oil
2 cups vegetables - potatoes, cauliflower, green beens, zucchini,
white or read cabbage
2 cups tomatoes
or 300 gr tomato sauce
80 gr whole wheat or whole rye paste, or bulgur
1/2 cup dill or parsley
Wash risotto and soak overnight. Cook on slow heat 1 hour 20 minutes.
Finely chop onion and crush garlic. Sauté onion, garlic, and celery
in olive oil.
Add aniseed, onion, garlic, laurel leaves, celery, and vegetables
into the pot with risotto. Cook for 30 more minutes.
Add tomatoes, pasta or bulgur, curry, and chili. Cook for 10 more
Before serving add oregano, basil, and garnish with finely chopped
dill or parsley.