Turkish Leeks with Olive Oil Recipe*
2 pounds leeks
¼ cup virgin olive oil
1 small Spanish onion, finely chopped ( ½ cup)
2 carrots, sliced ( ¾ cup)
½ cup long grain rice
½ cup finely chopped fresh Italian parsley
2 teaspoons sugar
2 tablespoons lemon juice
Cut off the roots and about two thirds of the green part of the leeks. Remove the coarse outer leaves. Slice the leeks 1-inch deep lengthwise and split them open. Wash them well, removing all traces of dirt Cut the leeks into ½ -inch-wide slices and set them aside.
Heat the oil in a large saucepan over medium heat, and cook the onions gently for about 2 minutes, or until it’s softened but not brown. Add the leeks, carrots, rice, parsley, sugar, and lemon juice. Season with salt and stir the mixture. Pour in 2 cups hot water, cover the pan, and cook gently for about 20 minutes, or until the leeks are tender.
Transfer the mixture to a serving dish, cover, and refrigerate for 1 hour. Serve chilled or at room temperature.
*Ozan, Ö. (2001) The Sultans Kitchen: A Turkish Cookbook. Singapore: Periplus Editions (HK) Ltd.