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Turkish Leeks

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2812
Energy (kCal)1405.3
Carbohydrates (g)346.9201
Total fats (g)0.6754
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the leeks. | 2. Remove a few of the outer layers. | 3. Slice 3/4 inch thich; discard the tough green leaves. | 4. Wash several times in plenty of water and drain. | 5. In a heavy pan heat the olive oil. | 6. Stir in the leeks and carrots. | 7. Cover and cook 30 minutes over low heat, shaking the pan occasionally. | 8. Stir in the rice, sugar, salt, juice of 1/2 lemon and water. | 9. Cover and simmer 30 minutes or until leeks are tender. | 10. Check the liquid level and add hot water in very small quantities if necessary. | 11. When cooked it should be very moist but not watery. | 12. Serve cold sprinkled with lemon juice to taste. | 13. Like all cold olive oil dishes it is very good with crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 2 108.58 25.186999999999998 2.67 0.534
    finest virgin olive oil 1/3 cup - - - -
    carrot 2 halved peeled sliced - - - -
    rice 2 tablespoons uncooked 87.75 19.3391 1.6112 0.1414
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    salt - - - -
    lemon juice - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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