|Preparation||Cooking||Start to finish|
|28 min.||16 min.||44 min.|
|1||Prepare 300 g green cabbage raw.|
|2||Cook in a large pan with 3 tablespoons olive oil until just tender, then salt and pepper.|
Transfer to a plate and set aside.
|3||Prepare 2 leeks.|
|4||Cook in a large saucepan with 3 tablespoons olive oil until just tender, then salt and pepper.|
Transfer to the plate with the cabbage and set aside.
|5||Prepare and finely slice 1 shallot.|
|6||Pour 3 tablespoons olive oil into a large pan on medium heat. When good and hot, add the sliced shallot, salt and pepper.|
Cook for 1 minute without colouring.
|7||Add the vegetables...|
|8||...then 400 g cooked rice.|
Mix well and leave to reheat through, then check the seasoning.
|9||That's all there is to it, though you can add a drizzle of olive oil or lemon juice (or both) before serving.|