Layering the leek pieces on top of this bake traps the flavour inside while it steams them. Meanwhile, the olive oil crisps up the bottom layer of the rice after it cooks. Ridiculously simple, and so delicious.
1 leek, chopped in half lengthwise and layers separated
Extra virgin olive oil, to finish
Salt & pepper
Recipe: Simon Toohey
1Preheat the oven to 180°C.
2Add vegetable oil, rice, eggplant, garlic, olives, dill, parsley, cumin, coriander seeds, fennel seeds, saffron and vegetable stock into an oven-safe pot. Stir so that all of the ingredients are evenly distributed. Lay the leeks across the top of the stirred mixture, drizzle over olive oil and season with salt and pepper.
3Place the [oven-safe!] lid on, and put in the hot oven for 30 minutes, then remove the lid and cook for a further 10 minutes.
4Pull out of the oven, then give it a little mix and spoon your delicious hotpot creation onto plates for serving!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.