Leek Rolls
Easy recipe for leek rolls stuffed with rice, beans and tofu
Servings: 4 servings
Const: low
Equipment
- 1 baking tray with high sides
Ingredients
- 1-2 large washed leeks
- 1 glass basmati rice
- 1 handful white beans
- ½ block diced smoked tofu
- ½ diced red onion
- 1 Tbsp tomato paste
- as needed Fresh mint leaves roughly chopped
- as needed salt & pepper
Ingredients for the broth for baking:
- 400 ml water
- 100 ml Soy sauce
- 1 Tbsp miso
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Ketjap manis (optional)
Instructions
- Remove the dark, hard part of the leek.
- Make a light cut lengthwise in the white part and separate each leaf. Wash the leaves under running water.
- Soak the leek in boiling water for 10-15 minutes.
- Turn on the oven at 200°C ventilated function.
- Meanwhile prepare the rice by mixing all the ingredients in a large bowl (Basmati rice, cooked beans, red onion, tofu blocks, tomato paste, salt and pepper, mint leaves and ketjap manis).
- Compose the rolls by placing a spoonful of the rice filling on the leek leaf and roll it up, moving the outer sides of the leaf inwards.
- Place all the rolls in a high-sided baking dish.
- Prepare the broth in a container and pour it into the pan (water, miso, soy sauce and extra virgin olive oil).
- Cover with foil and bake in the oven for 1 hour at 200°C ventilated function.
- The last 10-15 minutes cook without foil.