[trying to get back into the rhythm of posting regularly]
This is another one of those recipes driven to use up whatever is in the fridge.
Dice some bacon and get it browning in olive oil. Add whole cumin seeds and toast a couple minutes. Add 1.5 cups of short-grain rice, stir to coat, and cook a few minutes. Add grated yellow carrot, grated parsnip, chopped garlic, chopped spring onions that have been under the broiler until they take on some color, plenty of minced thyme, and chopped orgegano. Cook another couple minutes. Stir in a mixture of hot and sweet paprika, black pepper, salt, and freshly ground coriander. Add 1 cup each tomato puree, sherry, and water. Bring to a boil. Cover and put in a 175C oven for 15 minutes. Let rest 5-10 minutes. Serve drizzled with olive oil and topped with a mixture of minced parsley, rosemary, garlic, and lemon zest with a lemon wedge on the side.
Together with a big green salad this made for a good meal (and it really helped reduce the quantities of fresh herbs in the fridge!).