Wednesday, October 3, 2012


warm leek salad

I'm not sure why I never posted this amazing recipe.  It was a favorite of mine at The Garden, a lovely off-beat vegetarian restaurant in Red Bank, NJ,  owned and operated by a very talented Turkish man.  Who knew he'd give me the recipe just by simply asking?


3 bunches leeks, cut horizontally. Using the whites, but these into slices and place them in cool water for 10 minutes to clean out the sand.  The sand will soak to the bottom.
1 bag carrots, slice diagonally
1 red onion
3/4 cup brown rice, cook and set aside
2 tomatoes, dice
1 Tbsp. olive oil


Heat oil in a large pot over low flame.

Saute onions in the oil, keeping flame low.

red onions add a sweetness to this dish

Add leeks and continue to saute for 5 minutes.

onions and leeks saute together

Add carrots.  Add tomatoes.

Simmer with the lid on until the carrots are tender (25 to 30 minutes).  Test with a fork - if it goes thru easily, it's ready.

Turn off the heat and add the cooked rice.  Stir all together.  Serve warm.

The leftovers can be served warmed up OR cold.  Good either way!

served with my leftover Kofta

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