Turkish Leeks
Leeks, carrots and rice come together in this side dish, simmered on the stove. Finish with lemon juice.
45 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- easy
- 1
Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch thich; discard the tough green leaves.
- 2
Wash several times in plenty of water and drain. In a heavy pan heat the olive oil. Stir in the leeks and carrots.
- 3
Cover and cook 30 minutes over low heat, shaking the pan occasionally. Stir in the rice, sugar, salt, juice of 1/2 lemon and water.
- 4
Cover and simmer 30 minutes or until leeks are tender. Check the liquid level and add hot water in very small quantities if necessary.
- 5
When cooked it should be very moist but not watery. Serve cold sprinkled with lemon juice to taste.
- 6
Like all cold olive oil dishes it is very good with crusty bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
