Mediterranean-style meal prepared with brown rice, leeks, tomatoes and olives on the stove top (or oven). This 30 minute dinner rice is vegetarian and naturally gluten free. It is also kid friendly (if your kids like tomatoes that is).
This meal has plenty of variations and goes by the name Ojur Bojur – which roughly translates to “you put everything in, and dinner practically makes itself.” Some versions include peppers, others don’t; some use celery, others parsley. This brown rice recipe is vegetarian and naturally gluten-free, though you can easily add your choice of meat if you like.
Having grown up on meals that always featured tomatoes, I’m particularly fond of the combination of tomatoes and olives. Throw in some browned leeks and a few spices, and it’s absolute magic. You might also notice that this dish is quite similar to Spanish or Greek rice recipes – not surprising, as many Mediterranean countries share similar flavors and ingredients.
Ingredients & Substitutions:
- Brown rice – -choose brown rice that cooks relatively quickly. Alternatively, soak brown rice overnight to soften the shell.
- Leeks – brings special taste to the meal
- Olives – I like to use combination of green and Kalamata olives
- Tomatoes – I use canned crushed organic tomatoes, but you can use fresh if desired
- Parsley – the more, the better
- Salt and pepper – to taste
- Olive oil – for cooking, preferably
How to cook Brown rice with leeks and olives:
1st: Brown rice and leeks in oil on the stove top. Add water, olives, herbs and seasoning.
2nd: Let simmer on stove top until almost all water has evaporated from rice, adjust seasoning at the end. Serve warm.
What to serve with brown rice, leeks and olives?
Here are a few suggestions from my kitchen:
Mediterranean brown rice with leeks, olives and tomatoes
Equipment
- 1 cutting board & knife
- 1 cooking pan/frying pan with lid
Ingredients
- 1 cup brown rice rinsed
- 4 cups water
- 2 medium leeks, diced in circles
- 400 g tomatoes, canned & crushed
- 150 g olives mix, green and kalamata, pitted
- 3 tbsp. parsley, minced
- 3 tbsp olive oil (or butter)
- salt and pepper to taste or 1 bouillon cube
1 cup = 200 ml
Instructions
- First, in a large frying pan, add olive oil and rice. Fry on medium heat until rice changes color for about 2-3 minutes (under a lid).
- Then, add diced leeks, salt pepper and sauté for another 5-10 minutes (or until leeks are soft). Add some water (tbsp. by tbsp.) to prevent the mix from burning/sticking to pan if needed.
- Next, add olives and tomatoes, most of the parsley as well. Stir well and add remaining water. Bring to a boil and let simmer until cooked (under a lid).
- Stir frequently. Cook until almost all water has evaporated. Sprinkle with remaining parsley, adjust salt content if needed and serve warm.
