| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Turkish | Middle east, Turkish, Vegetable, Leeks, Time/life | 6 | Servings |
INGREDIENTS
| 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 | ||
| 1 | inch lengths, and set aside. |
INSTRUCTIONS
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 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. Source: Time Life Series: Middle Eastern Cooking "crica 69" MMed by: [email protected] Posted to recipelu-digest by GramWag <[email protected]> on Mar 18, 1998
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