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Glazed Leeks with Rice (Prassorizo) Greece

ingredients

serves 10
1.5 kg white of leek
300 ml olive oil
50 g tomato puree
1 tsp sugar
1/4 tsp ground cinnamon
225 g rice

method

1. Sweat 1.5 kg white of leek cut into 5 cm lengths in 300 ml olive oil; add 50 g tomato puree, 1 tsp sugar, 1/4 tsp ground cinnamon and seasoning and barely cover with water.

2. Boil and rain in 225 g rice, cover with greaseproof paper and a lid and cook until the leeks and rice are tender and the cooking liquor almost absorbed.

3. Serve neatly arranged in vegetable dishes, coated with the reduced cooking liquid.

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