Description
This savory recipe for Meat & Rice Stuffed Leeks combines tender leeks with a flavorful filling of ground beef, aromatic herbs, and rice. The filling is seasoned with summer savory, dill, mint, and garlic, creating a deliciously herby and comforting dish. Slow-cooked with water and a touch of vegetable oil, these stuffed leeks are perfect as a hearty main dish or a satisfying side.
Ingredients
Scale
Leeks
- 2 leeks, white part only
Filling Ingredients
- 225 grams ground beef
- 0.25 cup short grain rice
- 0.5 cup yellow onion, finely diced
- 4 cloves garlic, minced or mashed
- 4 tablespoons fresh parsley, finely diced
- 2 teaspoons summer savory or dried thyme
- 1 teaspoon dried dill
- 1 teaspoon dried mint
- 1 teaspoon salt
- 1 teaspoon black pepper
Extras
- 0.5 cup water
- 0.25 cup vegetable oil
Instructions
- Prepare the leeks: Trim and carefully separate the white parts of the leeks into hollow tubes, rinsing thoroughly to remove any dirt or grit between the layers.
- Make the filling: In a mixing bowl, combine the ground beef, short grain rice, finely diced yellow onion, minced garlic, fresh parsley, summer savory (or dried thyme), dried dill, dried mint, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Stuff the leeks: Carefully spoon the meat and rice mixture into each leek tube, filling them firmly but not overstuffing to allow room for the rice to expand as it cooks.
- Arrange and add liquids: Place the stuffed leeks in a deep, wide pan or pot. Pour the water and vegetable oil evenly over the stuffed leeks to provide moisture and help with cooking.
- Cook the stuffed leeks: Cover the pan with a lid and cook on low heat on the stovetop for about 40-50 minutes. Check occasionally to ensure there is enough liquid, adding a little water if necessary. The dish is ready when the leeks are tender and the filling is cooked through, with the rice soft and beef fully cooked.
- Serve: Once cooked, gently transfer the stuffed leeks to plates and serve warm as a hearty main course or a substantial side dish.
Notes
- Make sure to rinse the leeks thoroughly as they can hold dirt between layers.
- You can substitute short grain rice with medium grain rice, but cooking times may vary slightly.
- If summer savory is not available, dried thyme is a suitable alternative.
- Monitor the liquid during cooking to prevent burning; add water as needed.
- This dish can be complemented with a side of yogurt or a fresh salad.
Keywords: stuffed leeks, ground beef, rice, Mediterranean dish, herb seasoned, stovetop cooking