Leek ‘Cannelloni’
Savoury beef & rice wrapped in a crispy leek wrap.
Ingredients:
3 Large Leeks
500g Beef Mince
1 small Onion (finely diced)
1 Red Bell Pepper (finely diced)
2 Garlic Cloves (finely chopped)
1tsp Sweet Paprika Powder
1/2tsp Ground Cumin
1tsp Dry Basil
1tbsp Fresh Parsley (finely chopped)
250g Azizaa Basmati Rice (rinsed)
1tbsp Tesoro Del Rio E/V Olive Oil
Juice of 1 Lime
2tbsp Carrefour Sugo Alle Olive
300ml Beef Stock
Salt & Pepper (to taste)
Method:
Cut the leeks from the parts near the roots and where the green leaves start.
Cut all the way to the centre to create rectangles.
Wash them well from any soil, and boil the tough leaves to soften them up before using.
Alternatively, place them in a container with hot water until they are softer.
For the filling mix together the beef, onion, pepper, garlic, paprika, cumin, basil, parsley, olive oil, lime, tomato sauce and the raw rice. Season to taste.
Pat dry the leeks, and place two tablespoons of the meat mixture on top.
Roll them, tightly, then tuck the ends inwards.
Place the in a baking dish, and fill it with the stock till about 3/4.
Cover with baking paper, followed by foil.
Place the dish onto a tray, cause water might bubble out.
Bake at 180°c, for about 70 minutes, then uncover, and let the leeks brown lightly for another 10 - 15 minutes.
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