How to make
The brown rice is soaked for 1 hour in cold water.
Cut the leeks into small pieces and stew them until they completely soften in olive oil with a little salt and 1-2 tbsp. of water.
Pour the well strained rice and fry them for a minute or two, while stirring constantly, then pour water according to the manufacturer's instructions, depending on the type you use.
For mine I needed 2.5 parts of liquid per 1 part of rice, but some need more. Add the vegetable seasoning.
Boil it over medium heat and when the water is almost boiling, add the mussels, clams and olives - pitted and cut into large pieces. When the seafood opens up, the dish is ready.
Cover it with a lid for 5 minutes, then serve it, by sprinkling each serving with chopped basil leaves.
Enjoy your meal!
Tip: If desired, you can prepare the mussels separately and add them to the dish at the end without the shells.
I have only done this with black mussels, whose shells are larger to make them easier to eat.
