Meat and Rice Stuffed Leeks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 leeks, white part only
02 -
225 grams ground beef
03 -
0.25 cup short grain rice
04 -
0.5 cup yellow onion, finely diced
05 -
4 cloves garlic, minced or mashed
06 -
4 tablespoons fresh parsley, finely diced
07 -
2 teaspoons summer savory or dried thyme
08 -
1 teaspoon dried dill
09 -
1 teaspoon dried mint
10 -
1 teaspoon salt
11 -
1 teaspoon black pepper
→ Extras
12 -
0.5 cup water
13 -
0.25 cup vegetable oil
# Instructions:
01 -
Preheat the oven to 185°C (365°F).
02 -
Cut the green tops off the leeks, keeping them as long as possible. Make a shallow cut in the sheath to peel off individual leaves. Thoroughly wash each leaf.
03 -
Bring a large pot of water to boil. Blanche the leek leaves in batches for 20-30 seconds each until softened. Set aside.
04 -
In a bowl, combine ground beef, short grain rice, yellow onion, garlic, parsley, summer savory (or dried thyme), dill, mint, salt, and black pepper.
05 -
Spread half the vegetable oil in the bottom of a skillet or roasting pan.
06 -
Lay out the leek leaves. For large leaves, use a single piece; for smaller ones, overlap them slightly. Spoon a few tablespoons of the filling onto each leaf. Wrap the leek around the filling and place it in the roasting pan. Repeat for all leaves.
07 -
Drizzle the remaining vegetable oil and the water over the stuffed leeks in the pan.
08 -
Cover the pan with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
09 -
Uncover the pan and continue roasting for an additional 30 minutes, or until the liquid has reduced and the leeks are golden and tender.
# Notes:
01 -
Blanching the leeks softens them, making them easier to handle and wrap around the filling.
02 -
Adding water to the baking dish ensures the leeks stay moist while cooking.