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BLOG
Turkish-Style Leeks
Ingredients:
Extra Virgin Olive Oil
3 large leeks, cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds
2 to 3 carrots, peeled and cut into ¼-inch rounds
3 large garlic cloves, minced
Kosher salt and black pepper
1 teaspoon cumin
1 teaspoon Aleppo Pepper
2 tablespoons arborio rice, rinsed
Juice and zest of 1 large lemon
½ cup chopped fresh parsley
Instructions
Extra Virgin Olive Oil
3 large leeks, cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds
2 to 3 carrots, peeled and cut into ¼-inch rounds
3 large garlic cloves, minced
Kosher salt and black pepper
1 teaspoon cumin
1 teaspoon Aleppo Pepper
2 tablespoons arborio rice, rinsed
Juice and zest of 1 large lemon
½ cup chopped fresh parsley
Instructions
- In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit
- Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
- Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil. Serves 6
