Braised Leeks with Olive Oil
This braised leeks with olive oil recipe is an easy and healthy Turkish side dish packed with bright citrus notes, earthy spices, and tender leeks and carrots. Perfect for any table!
Ingredients
- ¼ cup extra virgin olive oil
- 3 large leeks, cleaned, trimmed, and sliced into ¼-inch rounds
- 2 to 3 carrots, peeled and sliced into ¼-inch rounds
- 3 large garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper
- Kosher salt and black pepper, to taste
- 2 tablespoons arborio rice, rinsed
- Juice and zest of 1 large lemon
- ½ cup fresh parsley, chopped
Instructions
- In a medium saucepan, heat the olive oil over medium-high heat until shimmering.
- Add the leeks, carrots, and garlic. Season with kosher salt, black pepper, cumin, and Aleppo pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add 2 cups of water, the rinsed rice, and lemon juice to the pan. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes, or until the rice is tender and the vegetables are fully cooked.
- Remove the pan from the heat and allow the dish to cool to room temperature.
- Finish by stirring in the parsley, lemon zest, and an additional drizzle of olive oil. Serve and enjoy!