Stuffed Leek Triangles
These Stuffed Leek Triangles offer a unique and flavorful blend of rice, beans, and aromatic herbs wrapped in tender leek leaves, baked in a tangy pomegranate and lemon sauce. They make a delicious and visually appealing dish that's both healthy and satisfying.
Servings 4
Calories 350kcal
Cost $10
Equipment
- Oven
- Mixing bowl
- Baking Dish
- kitchen knife.
Ingredients
- 5 leeks light part only, cleaned and cut into large pieces
- 1 cup rice 200g
- 1 cup cooked beans 200g
- Handful chopped parsley and mint
- 1 diced tomato
- 2 tbsp pine nuts
- 4 tbsp olive oil
- Seasoning black pepper, nutmeg, paprika, coriander, cinnamon, cumin, salt
- 1/2 Juice of lemon
For the Sauce:
- 2 cups 500 ml of water
- 1/3 cup of pomegranate syrup
- 1/4 cup of olive oil
- Juice of 1/2 lemon
Instructions
- Preparation: Preheat the oven to 180C/360F. Mix the filling ingredients, including the rice, beans, herbs, and spices, with olive oil and lemon juice.
- Leek Preparation: Boil the leek pieces in water for about 2-3 minutes until they are soft and pliable. Drain and cool them down. Prepare the leeks by slicing into large pieces and then fold them with the filling
- Baking Setup: Arrange the stuffed leeks in a baking dish. Mix the sauce ingredients and pour over the leeks.
- Baking: Cover with parchment and foil, bake for 1 hour and 15 minutes, then uncover and bake for an additional 15 minutes for a golden finish.
- Serving: Serve the stuffed leeks warm, drizzled with the remaining sauce from the baking dish.
Notes
The filling can be prepared a day ahead and kept in the fridge; for a vegan version, ensure the beans are not prepared with any animal products.
Nutrition
Calories: 350kcal