A simple seasonal dish, full of fresh herbs and gentle flavors.

Ingredients | Serves 4

⁠2 cups round brown rice
1 bunch parsley
1 leek
1 zucchini
2 garlic cloves
1 tsp cumin
1 tsp salt
1 tsp black pepper
1 tsp sweet paprika
½ cup olive oil
⁠2 cups boiling water

Preparation

Soak the rice for 6 hours, then rinse well and drain.

Finely chop the leek, zucchini, parsley, and garlic.
In a pot, sauté the vegetables with 2 tablespoons of olive oil until softened.

Add the rice, spices, remaining olive oil, and boiling water.
Cover and cook for about 45 minutes, until the rice is tender and fragrant.

The cooked rice can stay beautifully fresh in the refrigerator for up to a week.
To reheat, simply add 1 tablespoon of boiling water for each cup of rice before warming.

Served beside a seasonal garden salad, it becomes a complete and nourishing meal.

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A bowl of spring, slow cooking, and simple abundance around the table.[13/05/2026, 9:29:58] אביטל בישול: תשלחי לי לינק למתכון באנגלית כשתעלי לאתר בבקשה