Braised Leeks with Olive Oil and Rice

  1. Trim the hard green parts from the leeks; split in half from about an inch below the root end (leave this intact for now) to the leafy end.
  2. Carefully wash between all the layers, removing all traces of sand.
  3. Cut off the root end and cut the leeks into 4-inch sections.
  4. Put all but a tablespoon of the oil in a skillet with a lid or a saucepan large enough to hold the leeks in one layer.
  5. Turn the heat to medium.
  6. When the oil is hot, add the leeks and carrots, along with a sprinkling of salt and pepper, and cook for about 25 minutes, turning occasionally, until the leeks are tender.
  7. Your goal is not to brown the leeks but to soften them; if they brown a little, however, thats fine.
  8. Add the rice and 1 1/2 cups of water, cover, and adjust the heat so the mixture simmers.
  9. Cook for about 30 minutes, or until the water is absorbed; the mixture should be moist but not soupy.
  10. Serve hot, at room temperature, or cold (this will keep well, covered and refrigerated, for a day, and can be reheated).
  11. Just before serving, drizzle with the remaining olive oil and the lemon juice.
  12. In step 2, omit the carrots.
  13. In step 3, omit the rice and add 1/2 cup pitted black olives, like Kalamatas.
  14. Use only 1/2 cup liquid and cook for only 5 to 10 minutes, until hot.
  15. Add the lemon juice at the end.
  16. You can use this formula with almost any braised vegetable: When the leeks are done, beat 2 eggs in a bowl with the minced or grated zest and juice of a lemon; still beating, add about 1/2 cup of the leek-cooking liquid.
  17. Gradually add the remaining cooking liquid, beating all the while.
  18. Dress the leeks with this sauce and serve.

leeks, extra virgin olive oil, carrots, salt, white longgrain rice, lemon

Taken from www.epicurious.com/recipes/food/views/braised-leeks-with-olive-oil-and-rice-386179 (may not work)

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