What separates this from leeks with lamb is the lemon and the sugar: together they turn the sharpness of the leek towards sweetness. Because it is served cold, be generous with the olive oil, as it pulls back as the dish cools.
Ingredients
For the dish
For the top
Method
-
Wash the leeks
Swirl the rings in a bowl of water to get rid of the soil.
-
Soften the onion
Cook the onion in olive oil over a low heat for 6 minutes, without colouring.
-
Add the vegetables
Add the leek and carrot and cook for 5 minutes.
-
Cook
Add the rice, hot water, sugar and salt. Cook covered for 25 minutes.
-
Add the lemon
Add the lemon juice and cook for 5 minutes more.
-
Cool
Bring to room temperature in the pan and serve with dill and a wedge of lemon.
Tips
- Do not use the dark green part of the leek, it spoils the colour of the dish.
- Add the lemon at the end; acid going in early stops the leek softening.
- A night in the fridge makes it noticeably better.
Nutrition
165
kcal
3 g
Protein
10 g
Fat
17 g
Carbs
7 g
Sugar
4 g
Fibre
Values are per serving and approximate.