Leeks, carrot and ground beef simmered with a handful of rice and brightened with lemon. A juicy, filling, gluten-free Turkish winter dish.
Ingredients
Instructions
- 1
Trim the roots and tough green tops of the leeks, split them lengthwise and rinse out any grit; cut into 2 cm slices.
- 2
Finely chop the onion, cut the carrot into half-moons, and rinse and drain the rice.
- 3
Heat the olive oil in a wide pot over medium heat and cook the onion for 3-4 minutes. Add the beef and cook for 6-7 minutes until the liquid evaporates, then stir in the tomato paste for 1 minute.
- 4
Add the carrot and leeks and stir for 5 minutes, until the leeks wilt.
- 5
Add the rice, hot water, salt and red pepper flakes. Bring to a boil, cover and simmer over low heat for 25-30 minutes, until the leeks and rice are tender.
- 6
Drizzle in the lemon juice and stir. Take off the heat and rest for 10 minutes before serving.
Nutrition
Per serving
| Calories | 336 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 36 g |
| Fat | 17 g |
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