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"
In 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.
Cover 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.
Remove 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.
Transfer 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.
Afiyet Olsun,
Ozlem Warren
Ingredients
Directions
In 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.
Cover 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.
Remove 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.
Transfer 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.
Afiyet Olsun,
Ozlem Warren
Recent Comments