Carrot and Leek Rice, Turkish

Summary

Ingredients

• some oil
• some olive oil
• 1 medium onion (s)
• 1 carrot (s)
• 0.5 stick ½ leek
• 3 handfuls long grain rice
• 1 pinch (s) sugar
• a bit salt
• 1 tablespoon tomato paste
• some paprika powder, noble sweet
• some paprika, hot as rose
• some lemon juice, preferably freshly squeezed

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Instructions

1. Well, my mother makes the best leek and carrot risotto, an old Turkish dish with a long family history, and I finally found out how to do it: and I don`t want to withhold this delicious family secret from anyone:
2. The recipe is for 4 people as a main course, as my mother cooks a lot according to feeling, no exact quantities.
3. Let some oil get hot in the pan, in the meantime peel and finely chop the onion, fry until translucent. Meanwhile, peel the carrots and cut into rings, add to the onions. Peel and wash the leek, cut into rings and cook with the lid on for about 5 minutes over a medium heat.
4. Then stir in the 1 tablespoon of tomato paste and dust generously with rose paprika. Add a pinch of salt and 1 teaspoon.
5. Rinse the rice briefly and add. Then pour warm water up to about a finger`s width over the mixture.
6. Simmer for about 20 minutes, then add a dash of olive oil.
7. The dish is eaten lukewarm or cold, it tastes best if it has been allowed to steep for a day.
8. In any case, add lemon juice to taste before eating