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Casserole with Mushrooms, Leeks, Rice and Olives

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Casserole with Mushrooms, Leeks, Rice and Olives
Image: VILI-Violeta Mateva
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22/03/2018
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
4
"Tasty, lean, vegan in fact - who wouldn`t want to try this superb casserole with rice and olives?"

Ingredients

measures

How to cook

Clean the leeks, wash it and chop finely, remove the pits from the olives and cut into pieces, drain the mushrooms from the juice.

Heat oil in a pot, braise the leeks until softened.

Add the diced carrot and mushrooms, stir and braise them too. Pour in the rice and fry until it turns transparent - about 2-3 min.

Pour in the tomato paste, stir, pour in warm water to cover the products well. Season with sea salt, 1-2 pinches mixed spices, black pepper, oregano and chopped parsley.

Add the olive pieces and leave for 5 min. on low heat for the rice to swell. Transfer to a tray, pour in a little more warm water.

Taste it and if needed add some more salt and spices. Bake in a preheated 360°F (180 °C) oven about 30 min. or until the rice absorbs the water. Serve warm.

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