Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 teaspoons coconut oil
- 1 onion (s), finely diced
- 4 carrot (s), cut into thin sticks
- 1 horseradish, cut into thin sticks
- 1 kohlrabi, cut into thin sticks
- 1 vegetable stock cube
- 250 g rice
- 2 teaspoon soy sauce
- 2 teaspoons sesame paste (tahini)
- salt
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Heat 1 teaspoon of coconut oil in a pan, sauté the onions, then add the remaining vegetables.
- Heat the remaining coconut oil in a small saucepan, add the rice, season with salt, roast for a few minutes, then quickly add 500 ml of water and simmer covered on a low flame until the water has been absorbed.
- Dissolve the soup cubes in a little hot water and add to the vegetables. Then stir in the tahini and soy sauce. Serve with the rice and sprinkled with a little chopped parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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