Tavë me Presh ska Mish Meatless Leek Bake
Community· not yet ratedVegetarian
✓ Gluten-Free✓ Vegan✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)
Ingredients
Baking & Cooking1
Rice200 gmissing
Cooking Liquids1
Vegetable Stock1 piecemissing
Oil1
Olive Oil1 piecemissing
Spices & Herbs7
Red Pepper3 piecemissing
Paprika1 teaspoonmissing
Oregano1 teaspoonmissing
Parsley1 teaspoonmissing
Basil1 teaspoonmissing
Salt1 pinchmissing
Pepper1 pinchmissing
Vegetables2
Leek500 gmissing
Garlic1 clovemissing
Nutrition (per serving)
≈ Estimated588Calories
8gProtein
62gCarbs
29gFat
Instructions
1
Prepare the dish
2
Fry the leeks in a small dash of olive oil for a few minutes until they start to brown.
3
Prepare the Dish
4
Add the roasted red peppers, garlic, stock, herbs, salt, pepper and paprika. Give it a good stir, add the rice and stir again.
5
Leave it to come to the boil. Leave to simmer for 2 minutes.
6
Pour the mixture into a baking tray with a depth of 2 inches or more. Mix thoroughly and ensure equally levelled out.
7
Cooking
8
Place on the bottom self of a preheated oven at 180 degrees. Leave to bake for 1 hour.
9
Serving
10
Once cooked turn off the oven and keeping the door open leave the leek bake to cool for 10 minutes before serving.
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