I want to share one of my absolute favorite dishes to make when I have little energy for cooking. The prep takes about 5 minutes and the cooking takes about 20 minutes so it is perfect when I want to be in an out of the kitchen quickly. This leek dish is a Turkish meal that my boyfriend taught me. I have seen it on the menu at Turkish restaurants but I have never tried it so this is the only version that I know. But it is delicious, healthy, and appropriate for a variety of diets.
Cooked Leek and Carrots
4 stalks of leek, trimmed
1 carrot, peeled
1 tablespoon of rice
1 tablespoon olive oil
1 tablespoon tomato paste
1. Prepare the leek by washing it, cutting off the ends, and then splitting it in half along the entire length. Cut it into pieces that are about 1.5-2 inches long and set aside.
2. Cut the carrot in rounds of your preferred thickness. I prefer them to be sliced as thinly as possible.
3. In a large pan, heat 1 olive oil over medium-low heat. Add the leek and carrots and cook for 2-3 minutes.
4. Add the rice, tomato paste, and 1/2 cup of water to the pan. Cook the leek for another 15-18 minutes until the leek is soft. If the water evaporates too quickly, it may be necessary to add a little more. (but not too much, the final consistency should be a paste not be watery). Stir occasionally and keep an eye on the water level so that the leek doesn't burn.
Serve warm with rice or pilaf.