Print

Meat & Rice Stuffed Leeks Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

A comforting and flavorful recipe featuring white leek leaves stuffed with a savory mixture of ground beef, rice, aromatic herbs, and spices, then baked to tender perfection. This dish combines the mild sweetness of leeks with the hearty filling, making it an ideal family-friendly meal or a delightful centerpiece for gatherings.

Ingredients

Scale

Leeks

  • 2 leeks (white part only)

Filling

  • 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

Other Ingredients

  • 0.5 cup water
  • 0.25 cup vegetable oil

Instructions

  1. Preheat the Oven: Set your oven to 185°C (365°F) to prepare it for baking the stuffed leeks.
  2. Prepare the Leeks: Cut off the green tops of the leeks, keeping them as long as possible for wrapping. Using a knife, make a shallow cut along the leek sheath to peel off individual leaves and wash them thoroughly.
  3. Blanch the Leeks: Heat a large pot of water on the stovetop. Blanche the leek leaves in batches for 20-30 seconds each until they soften, then set them aside in a bowl.
  4. Mix the Filling: In a bowl, combine ground beef, short grain rice, diced onion, minced garlic, fresh parsley, summer savory (or thyme), dried dill, dried mint, salt, and black pepper. Mix thoroughly to incorporate all the ingredients.
  5. Prepare the Baking Pan: Spread half of the vegetable oil evenly over the bottom of a skillet or roasting pan.
  6. Arrange the Leek Leaves: Lay the larger leek leaves flat for stuffing. For smaller leaves, slightly overlap two or more so they form a suitable base for the filling.
  7. Stuff the Leeks: Spoon a few tablespoons of the filling onto each leek leaf, placing it in the top triangle of the leek’s square-shaped cross-section. Gently wrap the leek leaves around the filling, securing them even if not perfectly sealed.
  8. Place Stuffed Leeks in Pan: Arrange each wrapped leek in the roasting pan on top of the oiled surface.
  9. Add Oil and Water: Drizzle the remaining vegetable oil and the water evenly over the stuffed leeks to keep them moist during baking.
  10. Cover and Bake: Cover the roasting pan with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
  11. Uncover and Continue Baking: After 45 minutes, remove the cover and roast for an additional 30 minutes or until the water has reduced and the leeks are golden brown and tender.

Notes

  • Blanching the leek leaves briefly softens them, making them easier to wrap without tearing.
  • Short grain rice is preferred for the filling for its sticky texture, which helps hold the mixture together.
  • Adjust seasoning according to taste; you can add more herbs or spices as desired.
  • Use a roasting pan or a skillet that fits the leek wraps comfortably to ensure even cooking.
  • Ensure the stuffed leeks are covered during the initial baking phase to retain moisture and cook rice thoroughly.
  • This dish is best served warm and pairs nicely with a side salad or yogurt-based sauce.

Keywords: stuffed leeks, ground beef recipe, baked stuffed vegetables, Mediterranean stuffed vegetables, leeks and rice, savory leek wraps

Find it online: https://thedishspot.com/meat-and-rice-stuffed-leeks-recipe/