How to make
Clean and wash the parson’s noses. Dry them with a paper towel, heat a little oil and put them to get braised. Finally season them with a little salt and pepper and remove them from the heat.
Top up with the remaining oil and lightly sauté the finely chopped leeks and peppers. Optionally add carrots. Put the washed and drained rice into an oven tray. Add the parson’s noses, vegetables and stir while you season to taste.
Add hot water - about 4 1/2 cups, and put them to bake until ready in a moderately hot oven.
