Side Pannel
Zeytinyagli Pirasa (Braised Leeks with Rice)
Zeytinyagli Pirasa (Braised Leeks with Rice)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Turkish, Vegetables
Ingredients List
- 2 lb Leeks; fresh, firm, each
- ;about 1 « inches in
- ;diameter
- 1/4 c Olive oil
- 1 c Onion; finely chopped
- 1 ts Flour
- 1 ts Salt
- 1/2 ts Sugar
- 1 1/2 c Water
- 3 tb Rice; long/medium, uncooked
- 2 Lemon; cut lengthwise into
- ;6 or 8 wedges each
Directions
With a sharp knife, cut the roots from the leeks. Strip away any
withered leaves and cut off and discard all but about 2 inches of the green
tops. Then wash the leeks under cold running water, spreading the leaves
apart to rid them of sand. Slice the leeks crosswise into
1 inch lengths, and set aside.
In a heavy 3 to 4 quart casserole, heat the oil over moderate heat until
a light haze forms above it. Add the onions and, stirring frequently, cook
for 5 minutes, or until they are limp and transparent but not brown. Stir
in the flour, salt and sugar, cook for a minute or so, then add the water
and raise to a boil and thickens lightly.
Add the rice and the leeks, turning them about with the spoon to coat
them evenly with the sauce. Reduce the heat to low, cover tightly and
simmer for 30 minutes, or until the leeks and rice are tender but still
intact. Taste for seasoning. Cool to room temperature and serve directly
form the casserole, accompanied by the lemon wedges.
withered leaves and cut off and discard all but about 2 inches of the green
tops. Then wash the leeks under cold running water, spreading the leaves
apart to rid them of sand. Slice the leeks crosswise into
1 inch lengths, and set aside.
In a heavy 3 to 4 quart casserole, heat the oil over moderate heat until
a light haze forms above it. Add the onions and, stirring frequently, cook
for 5 minutes, or until they are limp and transparent but not brown. Stir
in the flour, salt and sugar, cook for a minute or so, then add the water
and raise to a boil and thickens lightly.
Add the rice and the leeks, turning them about with the spoon to coat
them evenly with the sauce. Reduce the heat to low, cover tightly and
simmer for 30 minutes, or until the leeks and rice are tender but still
intact. Taste for seasoning. Cool to room temperature and serve directly
form the casserole, accompanied by the lemon wedges.
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