- 1 Kohlrabi
- 2 small Carrots
- 1 Red Bell pepper
- 2 small Onions
- 1 Garlic clove
- 10 Cherry tomatoes
- 2 tablespoons Olive oil
- 125 grams Paella rice
- 1 teaspoon hot ground paprika
- 2 teaspoons sweet ground paprika
- 425 milliliters Vegetable broth
- ½ Lemon
- 100 grams Yogurt (low-fat)
- 2 Scallions
Rinse the kohlrabi and carrots, peel and cut into 1 1/2 cm (approximatly1/2-inch) cubes.
Cut the pepper into quarters, remove seeds, rinse and cut into 1 1/2 cm (approximately 1/2-inch) cubes.
Peel the onions and cut into small cubes. Peel the garlic and finely chop. Rinse the tomatoes and dry.
Heat the oil in an oven-proof pan over medium heat. Sauté onion and garlic until soft, stirring frequently.
Add the kohlrabi, carrot and bell pepper pieces and cook until softened, about 2 minutes.
Stir in the rice, sprinkle with half of the hot paprika and half of the sweet paprika and sauté until aromatic, stirring.
Pour in the broth and bring to a boil. Season with salt and pepper and stir to combine.
Transfer to a preheated oven at 180°C (fan not recommended, gas mark 2-3)(approximately 350°F), on the lowest rack, and cook for 10 minutes. Stir in the tomatoes and continue to cook for 10 minutes more.
Meanwhile, squeeze out juice from half a lemon. Mix the yogurt with remaining hot paprika, remaining sweet paprika and 1 teaspoon lemon juice in a small bowl. Season with salt and pepper.
Rinse the scallions, wipe dry and thinly slice the white and light-green parts. Stir the scallions into the baked rice and serve, sprinkled with paprika-yogurt.