Vegetarian paella vegetables, mushrooms and saffron

Wash the rice under running water twice, rubbing it with your hands to remove impurities. Place the rice in the pressure cooker with the vegetable stock and saffron. Close the pan and put on fire. When it starts to beep, turn the heat down and cook for 15 minutes. Turn it off and let the pot lose its pressure naturally. The rice must be cooked al dente.
Meanwhile, in a saucepan, pour half the oil and brown the onion, garlic and pink pepper for two minutes over low heat.
Add the carrot and celery and stir for two minutes.
Add the leeks and the mushroom and stir for another minute.
Put the peppers and a spoon (soup) of broth and cook for another three minutes.
Add half the salt, brown rice and a cup of vegetable stock. Add the chives and the organic ketchup.
Increase the heat and cook for another five minutes, stirring constantly, so that the rice's natural starch is released.
Add broccoli, cauliflower, peas, seaweed and remaining salt. Cover and cook for another five minutes or until the broth evaporates and the rice takes on a creamy consistency.
Turn off the heat, drizzle with the remaining oil and sprinkle with parsley, cashews and pout peppers.
Serve immediately.