Tavë me Presh ska Mish Meatless Leek Bake
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12 Ingredients
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80 min total
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Serves Serves 4
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Easy
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Albanian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A comforting meatless Albanian leek and rice bake with roasted red peppers and herbs, baked until tender. Simple and hearty.
This is honest, frugal cooking: softened leeks and sweet roasted peppers folded through herby rice and baked in stock until tender. Everything goes into one tray and the oven does the rest. It makes a filling vegetarian main, or a generous side that won't break the budget.
Jump to recipe
Prep 15 min
Cook 65 min
Total 80 min
Easy
Scale:
- 500g Leek
- 3 diced Red Pepper
- 200g Rice
- 1 clove finely chopped Garlic
- 1 L Vegetable Stock
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Basil
- Pinch Salt
- Pinch Pepper
- Splash Olive Oil
Nutrition (per serving)
305
kcal
7g
Protein
67g
Carbs
1g
Fat
Estimated per serving. How we calculate this.
Preparation
- Fry the leeks in a small dash of olive oil for a few minutes until they start to colour.
- Add the roasted red peppers, garlic, stock, herbs, salt, pepper and paprika. Stir well, add the rice, and stir again.
- Bring to the boil, then simmer for 2 minutes.
- Pour into a baking tray at least 2 inches deep, mix thoroughly, and level it out.
- Place on the bottom shelf of a preheated oven at 180°C and bake for 1 hour.
- When it's done, turn off the oven and leave the bake to cool with the door open for 10 minutes before serving.
Tips from the ZestyPlate Kitchen
- Brown the leeks before anything else. A bit of colour brings out their sweetness.
- Coat the rice well in the leeks and aromatics before it goes in the oven.
- The stock carries most of the seasoning here, so use one with real flavour.
- Give it a rest out of the oven. The rice keeps drinking up liquid as it stands.
Frequently Asked Questions
Long-grain white rice keeps its shape and soaks up the stock nicely. Steer clear of risotto or easy-cook rice, which behave differently.
As long as your stock is vegetable-based, yes. It's naturally plant-based and still properly filling.
Yes. Mushrooms, courgette or spinach all work stirred in before it goes in the oven.
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