INSTRUCTIONS

1. 1Slice the leek into thin rounds.
2. 2Finely chop the onion and garlic cloves.
3. 3Cut the tomatoes into small pieces.
4. 4Slice the mushrooms and dice the carrot, bell pepper and hot pepper.
5. 5In a large saucepan, heat a drizzle of olive oil. Add the onion and garlic and sauté until golden.
6. 6Add the leek and sauté for 2 more minutes.
7. 7Add the tomatoes, mushrooms, carrot, bell pepper and hot pepper.
8. 8Sauté for a few minutes until the vegetables begin to soften.
9. 9Add the rice and mix well with the vegetables. Pour in the two cups of vegetable stock and stir.
10. 10Season with basil, oregano, turmeric, dried coriander, black pepper, garlic powder, salt and ginger. Stir well to distribute the spices.
11. 11Cook over medium heat, adding water gradually as needed, until the rice is cooked and has absorbed all the flavours.
12. 12Taste and adjust the seasoning if needed.
13. 13Serve hot, sprinkled with fresh coriander if desired.