Presh me Oriz Leek and Rice Bake
This one-pan bake marries tender lamb mince with leeks, a pairing central to Balkan cooking where the vegetable's subtle sweetness tempers rich meat. The technique here is straightforward: toast your rice briefly in olive oil before adding stock, which develops nutty flavor and ensures each grain stays separate. That small step transforms what could be basic into something worth returning to.
Instructions
1 Cooking Fry the leeks in a small dash of olive oil for a few minutes until they start to brown. 2 Add the onions and mince and fry until everything is browned.
Ensure you keep stirring to prevent the leeks catching and burning. 3 Add the rice and stir together for a few minutes ensuring the rice is well blended and coated in any juices. 4 Add the lamb stock, salt and pepper.
Give it a good stir and leave it to come to the boil.
Leave to boil for 2 minutes. 5 Baking Pour the mixture into a large baking tray, place on the bottom self of a preheated oven at 180 degrees.
Leave to bake for up to 1 hour.
The dish is ready when all the liquid is evaporated and the rice is soft. 6 Serving Once cooked turn off the oven and keeping the door open leave the leek and rice bake to cool for 10 minutes before serving..
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