Stuffed Leek
by Editorial Staff
Delicious hot baked leek appetizer with chicken, rice, and vegetables. Stuffed leeks in bacon look good on the holiday table.
Cook: 1 hour
Servings: 10
Ingredients
- Leeks – 1 pc.
- Bacon – 200 g
- Chicken fillet – 150 g
- Rice – 50 g
- Carrots – 100 g
- Onions – 70 g
- Salt to taste
- Ground black pepper – to taste
- Sunflower oil – 1 tbsp
- Leaf lettuce, for serving (optional)
Directions
- Put the chicken fillet in a saucepan, fill it with water (500 ml), add salt, and put the pan on the fire. Cook chicken fillet for 20 minutes from the moment the water boils. We drain the water, let the chicken fillet cool, and cut it into very small pieces or simply pass it through a meat grinder (I did the second).
- Boil the rice in boiling salted water, according to the instructions on the package it. Drain the water from the finished rice by discarding the rice in a colander.
- Rub the carrots on a fine grater. Cut the onion into small cubes.
- Heat the vegetable oil in a frying pan and fry the onions and carrots for 4-6 minutes, until soft.
- Add the chicken fillet to the vegetables and stew the chicken with vegetables for another 2 minutes, stirring.
- Add rice.
- Salt and pepper the filling, mix all the ingredients well. We set aside for now.
- Cut the white part of the leek longitudinally from one side to the middle. Peel the onion, we get 8-10 tubes.
- Put 1 teaspoon in each tube. toppings.
- Carefully wrap each filled leek tube with a strip of bacon.
- To prevent the bacon from unfolding when baking, you can secure it with a toothpick. Place the stuffed leek with chicken, rice, and vegetables in a baking dish.
- We send it to an oven preheated to 180 degrees for 30 minutes. We remove toothpicks from the finished rolls.
- Put the stuffed leeks on lettuce leaves and serve hot. Bon Appetit!
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