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Turkish leek, rice and olive oil dish

This is a Turkish dish that we first ate when we were over in Turkey when our brother Darragh’s mother in law, Fevziye, cooked it for us and we loved it! Like other vegetable and oil based dishes of the Mediterranean region, also called "zeytinyağlılar" (zay-TIN' yah-LUH'-lar) in Turkish. We adapted this dish to make it quicker cooking while still ensuring it tastes elegant, delicious as well as wholesome.

Takes 20 minutes

Serves

Ingredients
 

  • 2 Leeks 500g
  • 1 carrot
  • 1 lemon
  • 250 g precooked brown rice
  • 1 tin of butter beans 250g cooked
  • Salt
  • 4 tbsp Olive oil
  • 500 ml veg stock

Nutrition

Calories: 966kcalCarbohydrates: 107gProtein: 10gFat: 59gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gSodium: 2083mgPotassium: 868mgFiber: 13gSugar: 17gVitamin A: 14247IUVitamin C: 82mgCalcium: 179mgIron: 6mg
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