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From: Pal, Clinton Township, MI, USA

Hungarian recipe, 4 servings, 15 minutes (until rice cooks)

  • 1 pound white rice
  • 2 fresh tomatoes-diced or 1 can tomato paste-
  • 1 large yellow onion
  • 3 medium size yellow bell peppers-chopped
  • 3 Hungarian peppers-chopped
  • salt to taste
  • black pepper to taste
  • 3 tablespoons sweet and or hot hungarian paprika
  • 1/3 cup sunflower oil

Chop the onion into small pieces, put in hot oil until it becomes transparent.
Take the pan off of the heat so that it doesn't burn.
Take a small amount of the onion out of the pan and put in a second pot with the unboiled rice.
Sautee the rice with the onion briefly, then add water and a pinch of salt and let to boil.
Add 3 tablespoons of paprika to the first pan, mix until it is dissolved into the oil and onion, then put it back to the burner.
Add half cup of cold water, then add salt and pepper to taste.
When it boils, add chopped bell, hungarian peppers and tomatoes (or paste).
Add more water until veggies are covered, and bring to a boil. Lower the heat and let to simmer for 5 minutes.
Pile rice and onion on a plate and put a generous heap of the peppers and tomatoes right on top.

Jo etvagyat! (Bon Appetit!)

Rice can be cooked with the lecso (peppers, tomatoes and sauce) as well instead of separately.