Vegetarian swede goulash with rice

Name: vegetarian swede goulash with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: East-European
Ingredients: 275 g multigrain rice; 2 onion; 2 toe garlic; 2 red pointed pepper variation possible; 3 el rapeseed oil; 150 g vegetarian bacon strips; 350 g swede cut; 2 tl caraway seed; 2 clove; 1 el smoked paprika; 1 vegetable stock; 100 ml water hot; 400 g peeled canned tomatoes; 10 g fresh flat parsley

Vegetarians to eat? This Hungarian goulash with swede, paprika and rice is also very tasty without meat.

Ingredients

Kitchen Stuff

1 skillet

Directions

Boil the rice according to the instructions on the package.
Chop the onion and finely chop the garlic. Remove the seeds from the peppers and cut the flesh into strips.
Heat the oil in a frying pan and fry the bacon strips in 4 min. On a high heat until crispy.
Turn down the heat, add the onion, garlic, paprika and turnip and cook together for 3 minutes. Cover well.
Cut the caraway seeds and the cloves into the mortar and add with the paprika powder to the onion-bacon mixture. Bake for 1 min.
Dissolve the bouillon tablet in the water and add with the peeled tomatoes to the pan. Crush the tomatoes with a wooden spoon.
Bring the dish to a boil and simmer for 10 minutes with the lid on the pan. Meanwhile, cut the parsley fine.
Stir the parsley through the goulash and season with salt and pepper. Serve with the rice.