Originally Posted by chickybird
I looked around at Whole Foods and it didn't leap out at me. I can't swing a dead cat without hitting leeks at my farmer's market. I'm a little sensitive to onions though--aren't leeks in the same family, or are they more mild?
hey chicky sorry fior the late reply i have been running around ragged. yes, leeks are in the onion family and if not cooked properly taste just like them...but that's where my super duper recipe comes in. you'll me amazed. as a rule of thumb with leeks, if you cook with enough lemon it'll not only absorb the smell as it cooks but also take away that onion-y taste leaving behind the sweetness of the leek. here it is: let me know how you fare...should be eaten at room temperature.
one bunch of fresh leeks, washed and sliced into 1 inch pieces
1 large carrot, thinly sliced
¼ cup olive oil (can use less, but not too little)
1 or 2 tbsp of white rice, washed and drained
1 level tbsp of sugar (I use splenda)
Pinch of salt
Juice of one lemon
If needed, 1 cup of hot water
Wash and cut the leeks, white and green parts
Wash and cut carrot
Sautee carrots in the olive oil until they start to tender (4 minutes)
Add leeks and lemon juice and sautee a few more minutes
Add rice, water, salt, sugar
Partially cover and cook for about 30 minutes on medium-low heat (keep checking…the leeks will cook faster than the carrots. The point is to cook the carrots through and not overcook the leeks so they lose their color and nutrition. You can add more HOT water if it starts getting too dry.
When cooked, let cool, and enjoy. You can add more lemon juice before eat it.