Tavë me Presh (Meatless Leek Bake)

Ingredients

• 1 lbleeks, trimmed and sliced
• 3red peppers, diced; instructions say 'roasted red peppers' — roast first or use jarred
• 1 cuprice
• 1 clovegarlic, finely chopped
• 4 cupsvegetable stock
• 1 tsppaprika
• 1 tspdried oregano
• 1 tspdried parsley
• 1 tspdried basil
• salt
• black pepper
• olive oil, a splash; for frying leeks

Method

1. 1

   Heat a splash of olive oil in a pan. Fry the leeks for a few minutes until they start to brown.

2. 2

   Add the roasted red peppers, garlic, vegetable stock, oregano, parsley, basil, salt, pepper and paprika. Stir well, then add the rice and stir again.

3. 3

   Bring to the boil, then simmer for 2 minutes.

4. 4

   Pour the mixture into a baking dish at least 5 cm (2 inches) deep. Mix thoroughly and level out evenly.

5. 5

   Bake in a preheated oven at 350°F on the bottom shelf for 1 hour.

6. 6

   Turn off the oven and leave the dish to cool with the door open for 10 minutes before serving.