Sunday, August 2, 2015

Armenian leeks and rice

Enjoying the summer bounty with ease 

Long time no see.  But this summer has been a great time for the easy, healthy dishes we so love.  This dish is great with fish or grilled meets.  A great side dish and fast too. I was reminded of how yummy this recipe is last week when our son called me for the recipe, remembering from summers with grandma in california.
           Enjoy, mama metafora

Mom's Armenian leeks and rice
       A great summer side to eat at room temperature or cold
       Prep time:10 minutes       cooking time:20minutes.  
2 tablespoons olive oil
I medium leek
1/2 cup rice (I used basmati )
3/4 cup diced tomatoes -canned fine, though August tomatoes are wonderful
Salt and pepper to taste (3/4 teas. Salt.  Aleppo or other hottish pepper if  
I cup water
Fresh squeezed lemon, to your taste.  Optional
Rinse leek, then cut in 1/4 inch slices .  When reaching the green part cut a bit wider and use only about half of green, up to what looks really edible.
Put in bowl and soak in cold water , changing water until all sand is out.(in recent years leeks seem to be less full of dirt or sand) . Strain and pat dry with paper towels or spin in salad spinner.
Warm medium large frying pan( with lid), add olive oil and leeks.  Sauté for about five minutes .  Add rice and sauté a few minutes more, stirring a few times.  Add chopped tomatoes, water, and seasonings.  Bring to boil.  Turn down heat to medium-low, cover and cook for about 20 minutes.  Serve at room temperature or chilled.  Some fresh squeezed lemon juice, about 1/2 of a lemon, gives it that Armenian touch.