Cretan-Style Olive Oil-Braised Leeks with Orange

Instructions

1. Step 1

   Arrange the prepared leeks in a snug layer in the pot, then distribute the carrot rounds over and between them.

   Ingredients used: 2.0 piece Carrot, 500.0 gr Leek

   Cookware: Chef Knife, cutting board, Wide pot with lid

2. Step 2

   Rinse and drain the rice, then scatter it and the dried currants evenly over the vegetables.

   Ingredients used: 20.0 gr Dried Currants, 15.0 gr Rice

   Cookware: fine mesh strainer, Wide pot with lid

3. Step 3

   Juice the oranges into a bowl. Whisk in the lemon juice, olive oil, water, turmeric, sugar, cinnamon, and salt.

   Ingredients used: 5.0 gr Fine Salt, 12.0 gr Granulated Sugar, 1.0 gr Ground Cinnamon, 3.0 gr Ground Turmeric, 15.0 ml Lemon Juice, 90.0 ml Olive Oil, 2.0 piece Orange, 240.0 gr Water

   Cookware: citrus juicer, measuring cup, mixing bowl, whisk

4. Step 4

   Pour the prepared citrus mixture evenly over the layered ingredients without stirring.

   Cookware: mixing bowl, Wide pot with lid

5. Step 5

   Set the uncovered pot over medium heat and bring the liquid to a gentle simmer.

   Timer: 5 min (fixed)

   Cookware: Wide pot with lid

6. Step 6

   Cover the pot, reduce to low heat, and cook for 65 minutes, until the carrots and leeks are tender, the rice is cooked, and little free liquid remains.

   Timer: 65 min (fixed)

   Cookware: Wide pot with lid

7. Step 7

   Remove the pot from the heat, uncover it, and let the dish cool for 30 minutes.

   Timer: 30 min (fixed)

   Cookware: Wide pot with lid

8. Step 8

   Transfer the leeks and their braising juices to a shallow container, cover, and refrigerate until thoroughly chilled.

   Timer: 120 min (fixed)

   Cookware: Shallow storage container

9. Step 9

   Arrange the chilled leeks and carrots on a serving dish and spoon the currants, rice, and braising juices over them.

   Cookware: serving dish