Leek Rice Pilaf
Lacto-Ovo Vegetarian Recipes Fasting Recipes Side Dishes Vegetables Oven Recipes Gluten-Free Recipes Rice Turkish
A new "go low" style recipe. So I don't forget that life is simpler than it seems.
The recipe is inspired by a Turkish dish, zeytinyağlı pırasa, meaning leeks in oil. I made some small modifications to the original recipe from my Turkish cookbook: I reduced the amount of oil, increased the amount of rice to make it a pilaf, and added herbs and lemon slices (not just juice) to lighten the taste of the leeks.
Ingredients
500g leeks
1 carrot
1 tablespoon tomato paste
150g rice (I used short grain)
3-4 sprigs dill
1 sprig mint
1/2 lemon
1 tablespoon butter (optional; omit for vegan version)
4 tablespoons olive oil
salt, black pepper
Servings: 3
How to prepare leek rice pilaf
- Cut the leeks and carrot into not too thick rounds. If the leek is thicker, first cut it in half lengthwise and then into slices. You need 500g of leeks, weighing only the white and light green parts (without the leaves).
- In a wide pot (about 25 cm) heat the oil and add the vegetables and sprinkle with a little salt. Sauté over low heat until the leek softens and loses much of its volume (about 10-15 minutes).
- Make a little space in the middle of the vegetables and add the tomato paste there, sautéing for 1 minute.
- Add 500ml water, more salt and freshly ground black pepper. Bring to a boil and reduce the heat to low. Simmer covered for 5 minutes.
- Wash the rice in several changes of water until the water stays clear, no longer milky.
- Add the chopped herbs and rice. Stir to distribute the rice evenly in the pot. Add a few lemon slices on top.
- Cover and continue simmering over low heat until the rice is done (just over 15 minutes, but also check the rice package to determine cooking time). Remove the pot from heat.
- Remove the lemon from the pot and add the butter cut into pieces on top. Cover again and let it rest for 10 minutes. Gently fluff using 2 forks.
- Serve warm as is or as a side dish. It's also good cold.
Sautéing the vegetables
Adding water and bringing to a boil
Adding the rice, herbs and lemon
The rice is cooked
Adding butter and letting the pilaf rest for a few minutes
