Leeks In Olive Oil

Leeks in olive is a typical olive oil dish for winter and Turkish people are very fond of this sour, lemony dish. They are very delicious, easy to cook and also great for dinner parties because they can be cooked ahead of time and taste much better the next day. Very healthy and tasty.

The combination of carrots and rice with the leeks is fantastic but try not to put more rice then stated otherwise you may end up with a glutinous mess and avoid stirring during cooking not to disturb the starch in the grains of rice.

In some areas in Turkey people love eating this dish topped with garlicy yogurt. For my part I love it extremely lemony. Try it you'll like it.

Ingredients:

• 2.2 lbs leeks (bulbs,and lower leaf portions)
• 1 large onion, finely sliced
• 3 medium carrots, (peeled and thinly sliced diagonally)
• 1/4 cup rice, (washed)
• 4 lumps of sugar
• 2 cloves of garlic, (peeled)
• ½ cup olive oil
• Juice of 1 lemon
• 2 cups hot water
• 1 tbsp salt

How To:

In a large pan gently heat the olive oil and add the onions and garlic. Saute until tender then add the carrots and sugar lumps, cook for 5-6 minutes. Add the leeks and stir occasionaly. When the vegetables start softening, add the rice, hot water, salt and lemon juice.

Cover the pan with a lid and cook gently on a low heat. When the vegetables are are tender and the rice is cooked, check for the cooking liguid. If all is absorbed, add a little hot water. Remove from heat and set aside to cool. Transfer to a serving dish. Serve with lemon wedges, extra lemon may be needed to squeeze over.

Bon Apetit!

 

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