Kohlrabi Stew

Ingredients

• 2 shallots
• 3 tbsp olive oil
• 200 g natural rice
• 1 tsp turmeric powder
• 1 tsp mild curry powder
• 1 tbsp Ground cumin
• 400 ml vegetable broth (+ 1–1.5 l water or more vegetable broth)
• 4 kohlrabi with greens (about 300 g each)
• 0.5 Organic lemon
• Salt
• Pepper
• 4 Basil stems
• 3 tbsp walnut kernels (15 g each)

Instructions

1. 1.

   Peel and finely dice the shallots. Heat olive oil in a pot. Sauté the shallot cubes over medium heat for 3 minutes. Add the rice, stir in the spices, and sauté together for about 2 minutes. Deglaze with broth, bring to a boil, then simmer on low heat for about 20 minutes.

2. 2.

   Meanwhile peel the kohlrabi and cut into ~2 cm cubes; wash the young leaves, pat dry, and slice thinly. Wash the lemon hot, dry it, grate the zest, and squeeze out the juice.

3. 3.

   Add the kohlrabi to the rice and, according to taste, add 1–1.5 l more liquid. Cook the kohlrabi for about 5 minutes. Stir in the leaves and season the stew with salt, pepper, lemon zest, and 1 tbsp lemon juice; simmer for another 5 minutes.

4. 4.

   While that cooks, wash the basil, pat dry, pluck the leaves, and cut into strips. Roughly chop the walnuts. Taste the kohlrabi stew with salt, pepper, and lemon juice, then top with walnuts and basil.