Meat & Rice Stuffed Leeks

🧂 Ingredients

• 2 leeks

  white part only
• 225 grams ground beef
• 0.25 cup short grain rice
• 0.5 cup yellow onion

  finely diced
• 4 cloves garlic

  minced or mashed
• 4 tablespoons fresh parsley

  finely diced
• 2 teaspoons summer savory

  or dried thyme
• 1 teaspoon dried dill
• 1 teaspoon dried mint
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 cup water
• 0.25 cup vegetable oil

Instructions

• 1 Preheat oven to 185 C / 365 F.
• 2 Cut the green tops off the leeks but try to keep them as long as possible.
• 3 Use a knife to make a shallow cut in the sheath enough to be able to peel one
  leaf off. Repeat until the end then thoroughly wash each leaf.
• 4 Heat a large pot of water on the stovetop. Blanche the leeks in batches for
  20-30 seconds each until they soften. Set aside in a bowl.
• 5 Mix the filling ingredients together.
• 6 Spread half the oil in the bottom of your skillet or roasting pan.
• 7 Lay out the leek leaves - the larger ones should be big enough to stuff but you
  can line up a few of the smaller ones together (slightly overlapping).
• 8 Spoon a few tablespoons of the filling onto each leek as shown in the photos
  (imagine the bottom of the leek as a square made up of two triangles - then fill
  the top triangle of that square with filling).
• 9 Gently wrap the leek around the stuffing - don't worry if it isn't perfectly
  sealed. Lay each stuffed leek in the roasting pan.
• 10 After all the leeks are in the roasting pan, drizzle with the rest of the oil
  and the water.
• 11 Cover with lid or aluminum foil and bake in preheated oven for 45 minutes.
• 12 After 45 minutes, remove the lid/cover and continue roasting another 30 minutes
  or until the water is reduced and the leeks are golden and soft.

Nutrition Info