Braised Leeks With Olive Oil And Rice Recipes

TURKISH-STYLE BRAISED LEEKS

Steps:

• Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
• In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.
• Add the stock or water, sugar, salt and pepper to taste. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.
• Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.

TENDER BRAISED LEEKS

Steps:

• Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
• Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL

Steps:

• In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
• Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
• Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.

BRAISED LEEKS WITH ORANGE

Steps:

• Preheat oven to 375 degrees. Heat a very large ovenproof skillet with a lid over medium high. Add oil and swirl to coat pan. Add leeks in as close to a single layer as possible. Cook until beginning to brown, 4 to 5 minutes. Add orange juice and stock and season with 1 1/4 teaspoons of salt. Turn leeks over and place oranges and thyme on top. Bring liquid to a boil.
• Cover and place in oven until leeks are tender, about 30 minutes. Remove from oven and turn oranges over, spooning some liquid over the top. Return to oven, uncovered, and cook until oranges and leeks are browning and liquid is syrupy, spooning liquid over the top twice, about 30 minutes more. If necessary, remove from oven and boil over high heat until liquid reaches desired consistency, about 1 minute more.

TURKISH BRAISED LEEKS WITH OLIVES

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the leeks and sauté in until softened, about 10 minutes.
• Add the tomatoes, stock, salt, pepper, and sugar.
• Cover and simmer until the leeks are tender, about 30 minutes.
• Add the olives and lemon juice and simmer another 10 minutes.
• Serve at room temperature as an appetizer or warm as a side dish.

BRAISED LEEKS WITH LEMON

Steps:

• In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

BRAISED LEEKS WITH GARLIC

Steps:

• Heat oil in a skillet.
• Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
• Add leeks and carrots, tossing gently to coat with oil and garlic.
• Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
• Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
• Serve hot as an interesting side dish.

BRAISED LEEKS WITH OLIVE OIL AND RICE

Steps:

• 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. Carefully wash between all the layers, removing all traces of sand. Cut off the root end and cut the leeks into 4-inch sections.
• 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. Turn the heat to medium. 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. Your goal is not to brown the leeks but to soften them; if they brown a little, however, that's fine.
• Add the rice and 1 1/2 cups of water, cover, and adjust the heat so the mixture simmers. Cook for about 30 minutes, or until the water is absorbed; the mixture should be moist but not soupy. Serve hot, at room temperature, or cold (this will keep well, covered and refrigerated, for a day, and can be reheated). Just before serving, drizzle with the remaining olive oil and the lemon juice.
• Braised Leeks with Olives
• In step 2, omit the carrots. In step 3, omit the rice and add 1/2 cup pitted black olives, like Kalamatas. Use only 1/2 cup liquid and cook for only 5 to 10 minutes, until hot. Add the lemon juice at the end.
• Braised Leeks with Egg-Lemon Sauce
• 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. Gradually add the remaining cooking liquid, beating all the while. Dress the leeks with this sauce and serve.