turkish

Braised Leeks In Olive Oil With Rice

This braised dish pairs leeks with short-grain rice, carrot and yellow onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

10 g Protein

96 g Carbohydrates

26 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g leeks 134 kcal
76g carrot 31 kcal
59g yellow onion 24 kcal
59g short-grain rice (dry) 215 kcal
25g olive oil 221 kcal
17g lemon juice 5 kcal
3g granulated sugar 12 kcal
296g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

leeks
Clean leeks well and slice into 1-inch pieces. Rinse and drain.
yellow onionolive oil
Heat olive oil in a pot over medium heat. Saute onion until soft, 4 minutes.
leekscarrotolive oilsaltblack pepper
Add leeks, carrot, salt, and black pepper; cook 3 minutes to coat with oil.
short-grain rice (dry)lemon juicegranulated sugarwater
Stir in rice and sugar, then add water and lemon juice. Bring to a simmer.
leeksshort-grain rice (dry)
Cover and cook on low until rice is tender and leeks are silky, 18 to 20 minutes.
lemon juice
Rest 10 minutes off heat. Serve warm or at room temperature with extra lemon if desired.