Updated: Sep 22, 2021
Braised Leeks and Carrots in #Oliveoil
Here is another #zeytinyağlı (olive oil) dish that is perfect for warmer weather. It is lemony, bright, and perfect for the warmer weather. Especially for #meze or light #entertaining.
Here is what you need.
prep time: <20 minutes
cook time: 20-30 minutes
serves: 3-4 with other side dishes
4 washed and trimmed leeks, sliced finely
2 small carrots, peeled and cut into coins
1 medium onion, finley sliced
1 handful rice
1/4 cup extra virgin olive oil
1 large lemon, juiced and zested
1 Tbsp Sugar
1/2 tsp sweet paprika
2 tsp et Oliva Aegean Spice Blend
3 Tbsp fresh parsley, chopped finely
lemon wedges to serve
1 scant cup water
salt and pepper to taste
In a dutch oven heat the olive oil gently and add the onions and carrots. Saute gently for a few minutes then add the leeks, dont brown the vegetables.
Cook the leeks for a few minutes then add 1 small handful of rice (dont over do it). Add #spiceblend, sugar, salt and pepper, paprika and stir.
Add lemon juice, zest, and water. Bring to a light simmer and cover. Turn the heat to low and leave it alone for about 25 - 30 minutes.
Serve hot or cold with a drizzle of olive oil and fresh lemon. Garnish with chopped parsley