Hungarian Letcho

The perfect appetizer for an elegant dinner. Serve alongside crackers and/or crostini. Delicious on its own as well!
Hungarian Letcho
  • Recipe serves:8
  • Preparation time15 minutes
  • Cooking time1 hour 20 minutes


1 onion, diced
oil, for sauteing
1 red pepper
1 green squash
1 tomato
1 cup basmati rice
salt, black pepper, garlic powder, paprika - to taste 


  • In a large, covered saute pan, saute onion in oil over low heat for 15 minutes, until transparent.
  • While the onion is sauteing, dice remaining vegetables. Add diced red pepper to pot and let saute for 15 minutes.
  • In a small pot, cook 1 cup of rice according to package directions.
  • Add diced squash to pot. Saute 15 minutes.
  • Add diced tomatoes to pot. Saute 15 minutes.
  • Add cooked rice to pan. Season with salt, black pepper, garlic powder, and paprika. Cook for another 20 minutes.

Hungarian letcho keeps in the refrigerator for 3 - 4 days. Leftover letcho can be frozen in gluten free pastry dough squares. Place a tablespoon of letcho into a 3x3 inch square. Fold square into a triangle and freeze. Bake frozen triangles in a preheated oven (400 degrees Fahrenheit) for 20 minutes. Brush with beaten egg before placing in over. Serve with mushroom sauce. (recipe found here)