LEEKS IN OLIVE OIL (Turkish, Vegan)




 


 



Ingredients ( 2 servings )


1 lb (450 gr) leeks     1 medium carrot     1 tbsp rice     2 tbsp olive oil


1 cup hot water     1 tbsp lemon juice     1 tbsp lemon juice


¾ tbsp sugar     Salt

 




Instructions


1.   Peel the outer layer of the leeks if wilting.  Chop Leave in a water-filled bowl for about 15 minutes. Wash and drain.


2.  Chop the carrot roughly into 1-inch (2.5 cm) pieces. Wash and drain.


3.  Heat the olive oil in a pan and add the carrots. Sauté for about 2-3 minutes over medium-high heat.


4.  Turn the heat down to medium and add the leeks. Cook for about 3-4 minutes mixing frequently.


5.  Add the salt, sugar, rice and lemon juice. Mix.


6.  Add 1 cup of hot water and cover the pan. Bring to a boil.


7.  Cook over medium-low heat for about 20 minutes. Add more hot water if necessary. There should be very little liquid left in the pot when done. Check by inserting a fork in the carrots and leeks. The vegetables should be fully cooked but firm.


8.  If the leeks are done sooner, turn off the stove but leave the pan on, covered, for the rice to cook further. 


9.  Serve at room temperature with additional lemon juice on the side.

 

NOTES: This dish will taste better if kept in the fridge for 8-24 hours. Take it out about an hour before serving to bring it to room temperature.

 

 

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