LEEKS AND CARROT

                     LEEKS AND CARROT

 

 



Turkish cuisine is rich in vegetables. In the Western part of Turkey , where olive trees grow, olive oil is used for cooking.Cold vegetable dishes an important place in Turkish cuisine.  A large variety of vegetables are cooked with olive oil, and serve cold. Cold vegetable dishes usually are eaten after main course in Turkish cuisine.

INGREDIENTS

1 kg-2lb leeks, sliced
3 medium carrots, sliced
3 tablespoon olive oil
2 tablespoons rice
2 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
2 cups hot water

Trim the leeks, slice about 2,5cm-1inch. Clean carrots , slice thinly. Heat olive oil in a large pan add sliced leeks. Sautee  for 5-10 minutes until the leeks are soft. Add sliced carrots, continue to stir. Add rice, stir for a further minutes. . Add sugar, salt and lemon juice. Pour over hot water. Bring to the boil ,lower the heat. Cover and simmer for 20-25 minutes until rice is cooked and vegetables are tender.  This dish is ideal for vegetarians.