Recipe courtesy of Gluten-Free Mediterranean by Helen Tzouganatos, Macmillan, RRP $49.99
Lahanorizo is a delicious one-pot vegan stew of shredded cabbage (lahano), leeks and rice (rizi). Braising the cabbage and leek enhances their natural sweetness, transforming them from crispy vegetables into something meltingly tender in under 20 minutes. I make this stew in the cooler months as a stand-alone meal, but you can also prepare it as a warming side dish to complement grilled proteins.
Ingredients
- 80 ml (1⁄3 cup) extra-virgin olive oil, plus extra for drizzling
- 1 small onion, finely chopped
- 1 small leek, white and green parts, finely sliced
- sea salt flakes and freshly ground black pepper
- 1 tablespoon tomato paste
- 1 garlic clove, finely chopped
- 400 g white cabbage, finely shredded
- 110 g (1⁄2 cup) short-grain rice
- 1 vine-ripened tomato
- squeeze of lemon juice
- large handful of dill fronds, finely chopped
Methods
Heat the olive oil in a large saucepan over medium–low heat. Add the onion, leek and a generous pinch of salt and sauté, stirring occasionally, for 5 minutes to soften. Stir in the tomato paste and garlic and cook for another 30 seconds.
Add the cabbage to the pan and sauté, stirring occasionally to ensure the cabbage doesn’t burn, for 8 minutes to soften. Add the rice, along with a pinch of black pepper, and grate in the flesh and juice of the tomato, discarding the skin. Reduce the heat to low, pour in 1 litre of water, then cover and simmer for 15 minutes until the rice is cooked through and the water is absorbed. Remove from the heat and stir in the lemon juice and dill. Taste and adjust the seasoning as required. Spoon the lahanorizo into bowls and serve with a drizzle of extra olive oil.
VARIATION
If dairy isn’t an issue, serve with Greek feta crumbled over the top and watch the cheese ooze into the rice – simply delicious.
