Leeks with Rice (Praz s Oriz)

Name: Leeks with Rice (Praz s Oriz)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: Leeks × 2; Carrot × 1; 1½ tbsp Sunflower oil, for the leeks; 60 g Rice (round or medium grain); 1 tsp Sweet paprika; 200 ml Hot water; 3 g Salt; 0.5 g Black pepper; 1 tbsp Lemon juice; 1 tbsp Fresh parsley, chopped; 120 g White cabbage; 5 ml Vinegar; 1 tsp Sunflower oil, for the salad

60 min · Easy · Serves 1

650 kcal per serving · 10g protein

A Bulgarian fasting-day classic: sliced leeks and carrot softened slowly in sunflower oil, then baked with rice and paprika until the grains are tender and the top turns lightly golden. Lemon juice and black pepper at the end keep it bright. A crunchy cabbage and carrot salad on the side makes it a full plant-based lunch or dinner, and a favourite during the Christmas fast.

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Ingredients

Leeks × 2
Carrot × 1
1½ tbsp Sunflower oil, for the leeks
60 g Rice (round or medium grain)
1 tsp Sweet paprika
200 ml Hot water
3 g Salt
0.5 g Black pepper
1 tbsp Lemon juice
1 tbsp Fresh parsley, chopped
120 g White cabbage
5 ml Vinegar
1 tsp Sunflower oil, for the salad

Method

Clean and slice the leeks

Trim the roots and the tough dark green tops off the leeks, halve the leeks lengthways and rinse each half under running water, fanning the layers to wash out any grit. Slice the leeks across into 2 cm pieces and coarsely grate the carrot, keeping half of the grated carrot aside for the salad.
Soften the leeks

Heat the oven to 200°C. Warm the sunflower oil for the leeks in a wide pan over medium heat, add the leeks and half the grated carrot and cook for 10 minutes, stirring often, until the leeks are soft and silky but not browned.
Stir in the rice and paprika

Add the rice and stir for 2 minutes until the grains look glossy and slightly see-through at the edges, then take the pan off the heat and stir in the paprika.
Add the water and simmer

Pour in the hot water, add the salt, return the pan to medium heat and simmer for 5 minutes, stirring once.
Bake until lightly golden

Tip the leek and rice mixture into a baking dish small enough that the mixture sits about 3 cm deep, spread the mixture level and bake for 25 minutes, until the rice has soaked up the water, the grains are tender and the top is lightly golden.
Make the cabbage salad

Shred the cabbage very finely while the rice bakes, put the cabbage in a bowl with the rest of the grated carrot and a pinch of salt, and squeeze with your hands for 1 minute until the cabbage softens. Stir in the vinegar and the sunflower oil for the salad.
Finish with lemon and parsley

Rest the dish for 5 minutes, then drizzle the lemon juice over the leeks and rice, grind over the black pepper and scatter the chopped parsley.
Serve with the salad

Spoon the leeks and rice onto plates and serve with the cabbage and carrot salad alongside.