- To prep: rinse the outside of the endives as a sort of half-hearted attempt at washing.
- Cut each endive in half lengthwise and then slice the lengths up into thin semi-circular pieces. Discard the root.
- Finely chop the onion, the carrot and the garlic.
- Heat just one tablespoon of oil in your largest pot and then add the carrots and cook for one minute.
- Add the onion and cook for another minute.
- Add the garlic and cook for another minute.
- Add the sliced endive and cook on high heat for another FIVE minutes.
- Remove to a bowl.
- Heat the other tablespoon of oil in the port on medium-high and add the dry rice and cook, stirring occasionally.
- When the rice is golden, then you are too. Add in the liter of water and crumble in the bouillon cube. Stir until the cube is dissolved.
- Add the veg back in, add the peas too, and then bring to a boil
- Lower the heat and start stirring with a wooden spoon, more or less continuously, for 15 minutes. This will break down the starch and make the rice really creamy.
- After 15 minutes, the rice should still be "al dente" (slightly crunchy) but it should also have absorbed all of the liquid. Remove from the heat, taste, add a pinch of salt (less is more) and pepper if needed, then 1 tablespoon of the soy yogurt and gently mix.
- Let rest 2 minutes before serving. Serve with a dollop of soy yogurt on top and/or a shot of lemon juice.