Chop the onions and peppers. Grate carrots and celery (1 carrot) and put it all together to stew on water. Add a little salt and herbal spices. Simmer 15 minutes. While the onion, pepper, celery and carrots are stewed, put in another pan the mushrooms cut into larger slices with salt and pepper and a little oil. Allow to simmer. Mushrooms themselves will leave out water. Mushrooms will be done in 20 minutes. When the onions, peppers and carrots soften, add garlic clove. When it is all boiled down, unite all together and add the tomatoes and leave to boil for another 5 minutes. While the mushrooms are cooked, put rice to boil. It is best to boil it for 15 minutes, then remove from heat and cover, leave it for another 15 minutes. Add a little olive oil to rice, as well as parsley and dry spices and stir all and serve with low-fat goulash.