A light winter dish where leeks are cooked in olive oil with carrots and rice, in their own juices. Flavored with lemon, this olive-oil dish is a filling and healthy option that brings out the leek's mildly sweet taste.
Heat the olive oil in a pot, sauté the onion until soft, add the carrot, and stir for a few minutes.
Add the chopped leek and sauté lightly, then stir in the washed rice briefly.
Add the granulated sugar, salt, and hot water, cover, and cook over low heat until the leek and rice soften. Caution: Use little water, as the leek releases its own liquid.
Just before removing from heat, add the lemon juice and stir; serve once cooled.
Important: Cut the leek into thick rounds so it doesn't fall apart while cooking. Cook with little water over low heat; the leek releases its own liquid. Add the lemon and sugar toward the end of cooking. It's also tasty at room temperature. Vegan.
Don't throw away the green parts of the leek; if you chop up the tender green section and add it to the dish too, you gain both color and flavor — just trim off the toughest tips.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.