Leeks with Olive Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leek
- 1 handful rice, (long grain)
- 1 teaspoon salt
- 50 ml olive oil, good (extra virgin)
- 1 teaspoon paprika powder, noble sweet
- 250 ml water
- 1 lemon (s)
- 1 carrot (s)
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut diagonally into 1 cm wide slices. Peel the carrot and cut it diagonally (thinner, of course!).
- Put all ingredients except the rice in a saucepan and simmer gently over a low heat. Please avoid stirring too much, the leek should be whole slices on the plate at the end.
- When the leek starts to soften (should be the case after about 30 minutes) add the rice and simmer until the rice is ready.
- This dish is served lukewarm or cold, never hot. Drizzle some lemon juice over it, depending on your taste.
- The amount of olive oil is estimated, I always use 2 spoons with the wooden spoon.
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