Effortless Meat Rice Leeks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
225 grams minced beef
02 -
2 leeks, just the white part
03 -
4 cloves garlic, finely crushed or minced
04 -
0.25 cup short-grain rice
05 -
0.5 cup chopped yellow onion
06 -
4 tablespoons finely chopped parsley
07 -
1 teaspoon black pepper
08 -
1 teaspoon dried mint
09 -
1 teaspoon salt
10 -
1 teaspoon dried dill weed
11 -
2 teaspoons dried thyme or summer savory
→ Extras
12 -
0.25 cup cooking oil
13 -
0.5 cup plain water
# Instructions:
01 -
Set your oven to 365°F (185°C) and let it warm up.
02 -
Cut off the green tops so only the long white stalk remains. Slice into the sheath lightly to loosen the layers, then rinse each leaf carefully under water.
03 -
Fill a big pot with water, bring it to a rolling boil, and blanch the leek leaves a few at a time for 20–30 seconds until pliable. Put them aside afterward.
04 -
Throw the minced beef, rice, chopped onion, garlic, parsley, thyme (or summer savory), dill, mint, salt, and black pepper into a mixing bowl and stir until blended.
05 -
Pour a layer of cooking oil to coat the bottom of your roasting pan or skillet.
06 -
Spread each leek leaf out flat. For smaller leaves, overlap two to make it bigger. Place a little filling in the center, roll the leaf tightly around it, and lay it in the pan. Do this for each leaf.
07 -
Pour the rest of the cooking oil and the water over the pan-full of rolled leeks.
08 -
Cover the pan with foil or a lid, then bake it for 45 minutes.
09 -
Take off the foil or lid, and let it roast for another 30 minutes until the leeks are golden and the liquid has reduced.
# Notes:
01 -
Softening the leeks by blanching makes them easier to shape and stuff.
02 -
Adding water keeps things from drying out as they bake.