Alho-poró recheado com carne e arroz

Ingredientes

• 2 leeks, white part only
• 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
• 0.5 cup water
• 0.25 cup vegetable oil

Modo de preparo

1. 1

   Prepare the leeks: Trim the root ends and the dark green tops from the leeks, reserving only the white parts. Carefully slice them lengthwise and rinse thoroughly to remove any dirt or grit lodged between layers. Set aside to drain.

2. 2

   Make the filling: In a bowl, combine ground beef, short grain rice, finely diced onion, minced garlic, fresh parsley, summer savory (or dried thyme), dried dill, dried mint, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.

3. 3

   Stuff the leeks: Gently separate the layers of the white leek sections to create space for stuffing. Fill each leek layer generously with the prepared meat and rice mixture, shaping the filling into the layers carefully without breaking the leeks.

4. 4

   Arrange and cook: Place the stuffed leeks in a deep pan or pot, arranging them snugly in a single layer. Drizzle the vegetable oil over the stuffed leeks and pour the water into the pan to provide moisture for cooking.

5. 5

   Simmer: Cover the pan with a lid and cook over low to medium heat for approximately 45 to 60 minutes. This slow simmer allows the rice to cook through and the flavors to meld, keeping the leeks tender and the filling juicy.

6. 6

   Serve: Once the rice is tender and the meat is thoroughly cooked, remove the pot from heat. Allow the stuffed leeks to rest for a few minutes before serving warm as a main dish or alongside your favorite sides.