Ingredients
- 150 - 180 g peppers
- 20 g olive oil
- 1 garlic clove
- 100 g green asparagus
- 150 g broccoli florets
- 100 g fresh mushrooms
- 100 g tinned chopped tomatoes
- 450 g water
- 1 heaped tsp vegetable stock paste, homemade
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 200 g white short grain rice
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