Practical Olive Oil Leek
Hello again,
If you are working and it is difficult to cook in the evening, let me briefly explain how you can make a leek dish in a practical way.
After you do your shopping, you can sort and chop the leeks and carrots and put them in refrigerator bags for 1 cooking each. You can store the vegetables you have prepared in the deep freezer for a long time.
In this way, it only takes me no more than 10 minutes to cook in the evening. When you come back from work tired, all you have to do is fry onions and the rest is ready.
You can try this tactic in many vegetable dishes.
Ingredients for Practical Olive Oil Leek Recipe
1 medium onion
1 kilo of leeks
2-3 carrots
1 teaspoon of sugar
1 tea glass of olive oil
half a cup of rice
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Fabrication:
1- Chop the leeks and carrots. Add vegetable oil to the pan, heat it and fry the chopped onions until they turn pink.
2- Add the leeks and carrots and fry for another 2-3 minutes. Add salt, sugar and enough water to cover the food by 2 inches and bring to a boil over medium heat.
3- Add the rice to the bubbling leek, cook until the rice is soft and remove from the heat.
4- Serve with a squeeze of lemon.
I put 2 bags of leek carrots in the freezer as you said in the winter.. I want to make it now.. Do I have to wait for it to thaw after I take it out of the freezer or can I use it as soon as I take it out?
I don't thaw it unless it's completely covered with ice. It just takes a long time to cook and unfortunately it causes some disintegration.
I used to put all the ingredients in the pressure cooker and cook it raw while I was making it with olive oil. Do you have any idea about the cooking time of frozen leeks without thawing them in the pressure cooker?
Since leeks are from the onion family, I make them without adding any extra onions. It is much better.
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