Carrot and leek rice, Turkish

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 carrot(s)
• ½ stalk(s) leek
• 3 handfuls of long grain rice
• 1 tbsp tomato paste
• some oil
• some olive oil
• 1 pinch(s) of sugar
• some salt
• some paprika powder, sweet
• some paprika powder, hot
• some lemon juice, preferably freshly squeezed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious summer food

Peel and finely chop the onion. Peel the carrot and slice into rings. Peel, wash, and slice the leek. Heat a little oil in a pan, then sauté the onion until translucent. Add the carrots and sauté. Add the leek and sauté with the lid on for about 5 minutes over medium heat. Then stir in the tomato paste and generously sprinkle with paprika. Add a small pinch of sugar, salt, and 1 teaspoon of sweet paprika. Briefly rinse the rice and add it. Then pour in warm water until it’s about a finger’s breadth above the mixture. Simmer for about 20 minutes, then add a dash of olive oil. The dish can be eaten lukewarm or cold; it tastes best after it’s been allowed to stand for a day. Be sure to season with lemon juice to taste before eating. My mother makes the best leek and carrot risotto, an old Turkish dish with a long family history. I’ve finally figured out how to make it, and I don’t want to keep this delicious family secret from anyone. This recipe serves 4 people as a main course. Since my mother cooks a lot by feel, there are no exact quantities.