Simple Brown Rice with leeks, tomatoes and olives

Mediterranean style quick rice meal prepared with brown rice, leeks, tomatoes and olives on the stove top (no oven required). This 30 minute dinner rice is vegetarian and naturally gluten free. It is also kid friendly ( if your kids like tomatoes that is).

Simple brown rice with leeks, tomatoes and olives. vegetarian rice dish ready under 30 minutes.

This particular meal has many variations. It’s called Ojur Bojur (meaning you put everything and voila dinner makes itself). Some add peppers, others do not. Some add celery, others prefer parsley. This brown brown rice recipe is vegetarian (& naturally gluten free), but it can be paired with meat of choice if desired.

As I grew up with meals that always had tomatoes in them, I find the combination of tomatoes and olives particularly appealing. When you add browned leeks and some spices, yum! You may also find that this recipe is very similar to the Spanish rice recipes (or Greek Rice), simply because many countries in that region (Mediterranean sea) share similar cuisines.

Vegetarian Brown rice with veggies – Ingredients

  • 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

Vegetarian Brown rice – Watch Video


Simple brown rice with leeks, tomatoes and olives. vegetarian rice dish ready under 30 minutes.
Simple brown rice recipe image.

Mediterranean brown rice with leeks, olives and tomatoes

The European Dish
Easy brown rice on the stove with tomatoes, delicious Greek olives and leeks. This quick summer/spring meal can be enjoyed with or without meat/fish.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 people


  • 1 cup brown rice rinsed
  • 4 cups water
  • 2 leeks
  • 1 can tomatoes, crushed 400g
  • 150 g olives mix green and kalamata, pitted
  • 3 tbsp. parsley minced
  • salt and pepper to taste or 1 bouillon cube
  • 3 tbsp olive oil


  • In a large (non-stick) cooking pot add olive oil and rice. Let rice change color for about 5 minutes (under a lid).
  • Then add leeks, salt pepper and sauté for another 5 minutes (or until leeks are soft). Add some water (tbsp. by tbsp.) to prevent the mix from burning/sticking to pan.
  • Next, add olives and tomatoes. Stir well and add water. Bring to a boil and let simmer until cooked (under a lid). Stir frequently. Cook until almost all water has evaporated. Sprinkle with some parsley and serve warm.


Cup = 250 ml
Brown rice  – use brown rice that cooks quickly. Or soak your rice the night before in water for 12 hours max. 
Keyword gluten-free, Mediterranean diet, quick and easy dinner, vegan
Did you make this recipe?Mention @theeuropeandish on Instagram or tag us so we can see what you’ve made #theeuropeandish!


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