Olive oil dishes
This winter dish is made by gently cooking leeks and toasted chestnuts in olive oil, then finishing them with orange juice. It contains no dairy and can be packed for lunch.
Heat the olive oil in a wide pot. Add the sliced leeks and carrots and sauté gently over medium heat for 8 minutes.
Add the roasted chestnuts, rice, sugar, and salt. Pour in enough hot water to cover, then cover the pot and cook over low heat for 25 minutes.
Add the orange juice during the final 5 minutes of cooking and continue uncovered. Let the dish rest at room temperature before serving.
Do not slice the leeks too thinly, or they may fall apart during the long cooking time. Add the orange juice during the final 5 minutes of cooking; adding it earlier may make it bitter. Contains chestnuts.
Portakal suyunu tarifte yazan son 5 dakika yerine yanlışlıkla başta ekledim, tat gerçekten hafif acılaştı ama yenmeyecek kadar değildi. Süreye dikkat etmek gerçekten fark yaratıyor.
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