Leeks in Olive Oil (Zeytinyağlı Pırasa)2019-06-10
- Yield : 12
- Servings : 12
- Prep Time : 60m
- Cook Time : 60m
- Ready In : 60m
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Leeks in olive oil most often served just after or with the main course, or on their own with some fresh bread for a light lunch. It’s simple, delicious and healthy – also vegan and gluten-free. You can serve as an appetizer, meze or as a side dish to accompany main dishes.
- 1 bunch of leeks, washed well and cut in chunks
- 2 carrots, chopped in rounds or half moons
- 3 tbsp rice, washed
- 1/3 cup extra virgin olive oil
- Juice of half lemon
- 1 cup hot water
- 1 tsp sugar
- 1 tsp tomato paste (optional)
Place all the ingredients except rice and lemon juice in a medium sized pot.
Stir for a couple of minutes.
When the water boils add rice and lemon juice.
Cover and cook on low heat until rice is cooked about 30 minutes.
If needed you can add more water.
After cooking put on a serving dish. It is best when it’s served cold.