Leeks Braised In Olive Oil And Lemon Juice

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Leeks
3 lbs	1362g / 48oz	Carrots (small)
6 tablespoons	90ml	Fine olive oil
3 tablespoons	45ml	Uncooked rice
		Salt - to taste
1 1/2 cups	355ml	Water
1/2 tablespoon	7.5ml	Sugar
3 tablespoons	45ml	Lemon juice

Recipe Instructions

Remove coarse outer leaves and tough green leaves from leeks. Trim off roots. Slice into 1/2-inch pieces and wash well to remove all traces of soil. Drain.

Put leeks in a heavy saucepan with carrots and olive oil, cover, and let sweat over medium-low heat for 20 minutes, stirring occasionally. Sprinkle in rice, some salt, add the water and sugar; cover and simmer 30 to 40 minutes until vegetables are soft.

Stir in the lemon juice, adjust with salt, and remove from heat. Let cool. As the leeks cook, add a few tablespoons of water as needed. The finished dish should have plenty of sauce but not be soupy. Serve cold or at room temperature, with lemon juice. The leeks will keep 3 days in the refrigerator. This recipe serves 4.

Source:
CLASSICAL TURKISH COOKING by Ayla Algar

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