ZEYTINYAGLI PIRASA – Turkish Rice, Carrots & Leeks – variation of recipe by ozlemsturkishtable.com
by Olive the Best | Jun 30, 2023 |
The recipe is very easy to make, delicious and healthy – also vegan and gluten-free. You can keep in the fridge up to 3 days (flavors blend even better the next day!) and we serve them cold or room temperature.
****** The creator of this recipe is native to Turkey and has a cookbook with over 90 authentic Turkish recipes called "Ozlem’s Turkish Table, Recipes from My Homeland"
Prep Time15 minsCook Time35 minsTotal Time50 mins
500 g fresh leeks, washed and sliced diagonally into bite size pieces1.1 lbs
1 medium onion, finely chopped
1 medium carrot, thinly sliced
15 ml long grain rice, washed and drained1 tbsp
240 ml water1 cup / 8 floz
5 ml salt1 tsp
5 ml caster sugar1 tsp
1 lemon, juiced
chopped fresh dill for garnish (optional)
lemon wedges to squeeze over
1In a wide, heavy pan, gently heat the olive oil and sauté the onions and carrots for 5 minutes. Add the leeks and stir occasionally, taking care so they don’t scorch. When the vegetables start to soften, add the rice, hot water, lemon juice, salt and sugar.
2Cover and cook gently over low heat for about 20 minutes or until the rice and vegetables are tender and the cooking liquid is absorbed. Avoid stirring during cooking, as this will disturb starch in the grains of rice.
3Remove from the heat, cover with an absorbent kitchen cloth or paper towel and replace the lid. This will help to absorb any excess moisture. Set aside to cool.
4Transfer to a serving dish, sprinkle with chopped dill if you would like. Serve with lemon wedges to squeeze over and some crusty bread by the side.
5Afiyet Olsun,
Ozlem Warren
Ingredients
500 g fresh leeks, washed and sliced diagonally into bite size pieces1.1 lbs
1 medium onion, finely chopped
1 medium carrot, thinly sliced
15 ml long grain rice, washed and drained1 tbsp
240 ml water1 cup / 8 floz
5 ml salt1 tsp
5 ml caster sugar1 tsp
1 lemon, juiced
chopped fresh dill for garnish (optional)
lemon wedges to squeeze over
Directions
1In a wide, heavy pan, gently heat the olive oil and sauté the onions and carrots for 5 minutes. Add the leeks and stir occasionally, taking care so they don’t scorch. When the vegetables start to soften, add the rice, hot water, lemon juice, salt and sugar.
2Cover and cook gently over low heat for about 20 minutes or until the rice and vegetables are tender and the cooking liquid is absorbed. Avoid stirring during cooking, as this will disturb starch in the grains of rice.
3Remove from the heat, cover with an absorbent kitchen cloth or paper towel and replace the lid. This will help to absorb any excess moisture. Set aside to cool.
4Transfer to a serving dish, sprinkle with chopped dill if you would like. Serve with lemon wedges to squeeze over and some crusty bread by the side.
5Afiyet Olsun,
Ozlem Warren
ZEYTINYAGLI PIRASA – Turkish Rice, Carrots & Leeks – variation of recipe by ozlemsturkishtable.com
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