About the Recipe
6 to 8 small roasted red/yellow peppers
3 large leeks
2 large red onions
2 cups brown rice
4 cups vegetable stock
2 tsp cumin
2 tsp zahtar
6 TBSP good olive oil
1 to 2 cups of wine or vegetable stock to deglaze the pan
salt and pepper to taste
On foil or baking sheet, spray and salt the peppers, roast at 400 for about 20 minutes until slightly browned.
Clean and slice the leeks.
Heat a large sauté pan, add 2 TBSP olive oil, and cook the leeks with zahtar until browned, about 15 minutes. Stir as needed.
While that’s cooking, slice up the red onions. When the leeks are done, deglaze the pan with whichever liquid you choose, in 1/2 cup increments, and move them to a bowl.
Reheat up 2 more TBSP olive oil, and cook the red onions, this time adding in the cumin.
Again deglaze the pan, 1/2 cup at a time, and move them into a separate bowl. Now reheat the pan again, again add 2 TBSP olive oil, stir the rice until all covered, add in 4 cups of stock, bring to a simmer for about 15 – 20 minutes until the liquid is absorbed.
Add stock or wine.
As everything cools down, add salt and pepper, starting with about 1/2 tsp at a time, until you love how it tastes.
Serve on a big, layered platter.
Sometimes I drizzle the tahini on top of this dish so that it looks like frosting. I also forgot to a add a sprig of parsley to the picture – the splash of green is festive!