1.5 kg white of leek
300 ml olive oil
50 g tomato puree
1 tsp sugar
1/4 tsp ground cinnamon
225 g rice
300 ml olive oil
50 g tomato puree
1 tsp sugar
1/4 tsp ground cinnamon
225 g rice
method
1. Sweat 1.5 kg white of leek cut into 5 cm lengths in 300 ml olive oil; add 50 g tomato puree, 1 tsp sugar, 1/4 tsp ground cinnamon and seasoning and barely cover with water.
2. Boil and rain in 225 g rice, cover with greaseproof paper and a lid and cook until the leeks and rice are tender and the cooking liquor almost absorbed.
3. Serve neatly arranged in vegetable dishes, coated with the reduced cooking liquid.
2. Boil and rain in 225 g rice, cover with greaseproof paper and a lid and cook until the leeks and rice are tender and the cooking liquor almost absorbed.
3. Serve neatly arranged in vegetable dishes, coated with the reduced cooking liquid.
serving amount
serves 10
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