How to make
Clean the leeks, wash it and chop finely, remove the pits from the olives and cut into pieces, drain the mushrooms from the juice.
Heat oil in a pot, braise the leeks until softened.
Add the diced carrot and mushrooms, stir and braise them too. Pour in the rice and fry until it turns transparent - about 2-3 min.
Pour in the tomato paste, stir, pour in warm water to cover the products well. Season with sea salt, 1-2 pinches mixed spices, black pepper, oregano and chopped parsley.
Add the olive pieces and leave for 5 min. on low heat for the rice to swell. Transfer to a tray, pour in a little more warm water.
Taste it and if needed add some more salt and spices. Bake in a preheated 360°F (180 °C) oven about 30 min. or until the rice absorbs the water. Serve warm.
