Preparation
Step: 1/10

Peel the kohlrabi and carrots and roughly dice.

Step: 2/10

Wash and quarter the pepper, deseed and cut into pieces.

Step: 3/10

Peel and finely dice the onions and garlic.

Step: 4/10

Heat the oil in a frying pan and saute the onion and garlic over a medium heat for 3-4 minutes until translucent.

Step: 5/10

Add the remaining vegetables, except the tomatoes, to the pan and saute for 2 minutes.

Step: 6/10

Tip in the rice and half the paprika powder and cook, stirring, for about 1 minute.

Step: 7/10

Pour in the stock, stir well, bring to the boil and season with salt and pepper.

Step: 8/10

Put the rice pan in the preheated oven at 350°F (325°F fan, gas 4).

Step: 9/10

Meanwhile, mix the yogurt with 1 tsp lemon juice and the remaining paprika powder and season with salt and pepper.

Step: 10/10

Wash the spring onions and cut into fine rings. Scatter over the rice to garnish and serve with the paprika yogurt.