Braised Leeks in Olive Oil

By measuring the olive oil and using fresh orange juice for natural sweetness, we keep this traditional cold dish light and nutrient-dense without losing its signature silky texture.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600g leeks, cleaned and sliced diagonally into 2-cm pieces · 528 kcal in the whole recipe
• 150g carrots, peeled and sliced into rounds · 62 kcal in the whole recipe
• 3 tablespoons of olive oil · 324 kcal in the whole recipe
• 1.5 tablespoons of white rice, washed · 72 kcal in the whole recipe
• Juice of 1 orange · 45 kcal in the whole recipe
• Juice of half a lemon · 4 kcal in the whole recipe
• 1/2 cup of hot water
• 1 teaspoon of salt

Method

1. Sauté the carrots in olive oil in a wide pot for 2-3 minutes, then add the leeks and sauté for another 3-4 minutes until they soften slightly.

   

2. Add the washed rice, freshly squeezed orange juice, lemon juice, salt, and hot water, then stir gently.

   

3. Cover the pot with a lid. Once it boils, reduce the heat to low and simmer for 25-30 minutes until the vegetables are tender.

   

4. Remove from heat and let the dish cool to room temperature in the pot with the lid closed. Serve cold or at room temperature.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.