Meat Rice Stuffed Leeks (Print Version)
# Ingredients:
→ Leeks
01 -
2 leeks, white part only
→ Filling
02 -
225 grams ground beef
03 -
60 millilitres short grain rice
04 -
80 millilitres yellow onion, finely diced
05 -
4 cloves garlic, minced or mashed
06 -
4 tablespoons fresh parsley, finely diced
07 -
2 teaspoons summer savory or dried thyme
08 -
1 teaspoon dried dill
09 -
1 teaspoon dried mint
10 -
1 teaspoon salt
11 -
1 teaspoon black pepper
→ Assembly & Cooking
12 -
120 millilitres water
13 -
60 millilitres vegetable oil
# Instructions:
01 -
Set oven to 185°C and allow to fully preheat.
02 -
Remove green tops from leeks while keeping the white stalks as long as possible. Make a shallow lengthwise incision along the sheath and peel off individual leaves. Wash thoroughly.
03 -
Bring a large pot of water to a boil. Working in batches, blanch leek leaves for 20–30 seconds until pliable. Transfer immediately to a bowl.
04 -
In a mixing bowl, combine ground beef, rice, yellow onion, garlic, parsley, summer savory or thyme, dill, mint, salt, and pepper. Mix until well incorporated.
05 -
Coat the base of a skillet or roasting pan with half the vegetable oil.
06 -
Arrange leek leaves on a flat surface. For smaller leaves, overlap as needed to form a base. Place a few tablespoons of filling onto each leaf, rolling gently to enclose the filling. Transfer each stuffed leek seam-side down into the prepared pan.
07 -
After stuffing, drizzle the remaining vegetable oil and pour water evenly over the assembled leeks.
08 -
Cover tightly with a lid or aluminium foil. Bake for 45 minutes.
09 -
Remove cover and continue baking for an additional 30 minutes or until most of the liquid has evaporated and leeks are golden and tender.
# Notes:
01 -
If leek leaves are too short or tear, simply overlap two or more to create a sturdy wrapping for the filling.
02 -
Blanching the leeks ensures they are flexible enough for stuffing without breaking.