Turkish Leeks

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Turkish Leeks

2 lbs leeks

1/3 cup finest virgin olive oil

2 small carrots, peeled, halved lengthwise, then sliced 1/2 " thick

2 tablespoons uncooked rice

1 1/2 teaspoons sugar salt to taste

lemon juice (1/2 lemon)

1 1/2 cups water

 

 

 

 

 

 

Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch

thich; discard the tough green leaves. Wash several times in plenty of

water and drain. In a heavy pan heat the olive oil. Stir in the leeks

and carrots. 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. Cover and simmer 30 minutes or until leeks are tender. Check

the liquid level and add hot water in very small quantities if

necessary. When cooked it should be very moist but not watery. Serve

cold sprinkled with lemon juice to taste. Like all cold olive oil

dishes it is very good with crusty bread.

 

Source: Metropark dot com

Formatted by Chupa Babi in MC: 11.12.06

 

 

 

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