Greek cuisine · Vegetable Dishes

Prasa me Karota Ladera

Leek rounds and carrot slices with a little rice braised tender in olive oil, rounded off with lemon.

Ingredients · for 4 servings

• 4 leeks
• 400 g carrots
• 1 onion
• 80 g round-grain rice
• 2 tbsp tomato paste
• 100 ml olive oil
• 1 lemon
• 1/2 bunch dill
• Salt, pepper

Instructions

1. Slit the leeks lengthwise, wash thoroughly between the layers and cut into 2 cm wide rounds; peel the carrots and cut into 5 mm thick slices.
2. Finely dice the onion and sauté in the olive oil in a wide pot for 5 min. until translucent.
3. Add the leek and carrots and sauté over medium heat for 8 min. until the leek collapses and glistens, turning several times.
4. Stir in the tomato paste, roast for 1 min., then pour in 400 ml hot water, season with salt and pepper and simmer covered for 15 min.
5. Sprinkle in the washed rice and cook over low heat for a further 15–18 min. until tender and the liquid is almost fully absorbed — the dish should be moist, not soupy.
6. Season with the juice of half a lemon, fold in the chopped dill and serve lukewarm.