Lenten crumbly rice porridge with vegetables

Rinse the rice thoroughly in cold running water, then drain in a colander and dry.

Add the prepared rice to boiling salted water and cook until done, ensuring the grains do not overcook.

Drain the cooked rice in a colander and cool it.

Peel, wash, and chop the onion and garlic.

Wash the leek and cut it into thin rings.

Wash the tomatoes, cut them in half, remove the seeds.

Heat oil in a deep pan, sauté onion and garlic in it, add leek and tomato paste, pour in vegetable broth, then add tomatoes and rice, season with salt and sprinkle with ground paprika.

Cook the porridge on low heat with a lid.

Place the cooked porridge in a deep dish and sprinkle with chopped parsley.