Rolled Leeks

Name: Rolled Leeks
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Asian, Chinese
Ingredients: 2 pcs leeks; ¼ c whole rice (brown); ¼ c green lentils; 2.5 c filtered water (to cook lentils and rice); 20g olive (green & black); 1 pc fig (dry, soak overnight); handful Parlsey; 1 stem Mint (fresh or dry); 1 stem Oregano (fresh or dry); Salt (rock or sea); pinch black pepper; 1/4 tsp cumin; 1/4 tsp coriander; pinch Ceylon cinnamon; 1 tsp olive oil (organic, single origin & extra virgin); Dandelion root powder (or chicory root); ¼ c water; 1 tbl fresh lemon juice; 2 tbl olive oil; Salt (rock or sea)

30 steps

Prep:1hCook:1h

What’s the secret behind the yummy warmth of a rolled or stuffed veg! I know :) In Chinese medicine, there are warming food like Leek, and to me personally, I love the warmth and added balance! Dandelion root/chicory root is one of my favorite spices to add to a rolled or stuffed veggie because it gives a different dimension to it with added health benefit. So, these roots are harvested and roasted. Lovely flavor, and intense health benefits like boosting immunity, liver, heart and spleen function and gut health. Where can you find these root powders? The dandelion root is very common where I live now so foraging is my favorite option. Chicory is native to many continents, and is found near our region, in west Asia. These can be found conveniently in health stores and supermarkets. Go to the tea and coffee section and look for coffee alternatives. You will find roasted chicory root powder for sure. There is one more Alternative here.. I have not tried it yet but I will ask my next friend to visit next to bring me a batch, I would try date coffee. I know from my time behind the counters at Samra Adan in Kuwait City that they carry date coffee. Learning more about your land and your heritage can help fine-tune your intuition.

Updated at: Fri, 29 Dec 2023 09:26:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories150.9 kcal (8%)

Total Fat7.8 g (11%)

Carbs17.2 g (7%)

Sugars2.3 g (3%)

Protein4 g (8%)

Sodium193.2 mg (10%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

With Mindful cooking, prepping can be super meditative, so use it to step back from life and enjoy the process because it carries so much beauty within :)

Step 2

We start with sprouting. Please check out How to: Sprouting.

Step 3

Wash and sprout your rice and green lentils. It takes 12 to 24 hours after straining for rice and lentils to sprout. So, here’s a trick, soak before you are head off to school or work in the morning, strain & wash when you get back home 9hours later, the next morning you have ready to cook sprouted rice and lentils.

Step 4

The night before, soak one dry fig in a cup of filtered water and place in the fridge.

Step 5

In the morning take the fig out and chop it to small cubes.

Step 6

The water we soaked the fig in is actually a remedy to balance minerals in your body. If you ever dealt with Dr Qabani or Ms Reem you have come across the soaked fig drink.

Step 7

Let’s start cooking, first we will start with the lentils and rice in two different pots.

Step 8

The lentils go into a pot top with water and cook on high heat till it starts to boil. Lower and let it simmer for 20 minutes.

Step 9

In another pot, cook the rice with the 1.5 of water, same method as the lentils. But rice takes 30 minutes to be ready.

Step 10

You can check out the How to: Cook Rice? To help you understand rice better.

Step 11

Now, while pots are cooking, let’s prep the leeks. Fill a stock pot half way with filtered water and a teaspoon of rock or sea salt. Switch on the heat on the water pot, and head to your leeks to prep.

Step 12

Wash your leeks. Cut the tough dark green part off. The green part is tough to eat but not short of flavor or nutrients. So what I do with it? Add to broths and soups.

Step 13

You want the white part of the leek. So, slice the roots off and then make a cut deep into the leek to reach just half way. Once you reach the center of the leek, slide your knife down the leek to create a cut lengthwise.

Step 14

Start separating the leaves one at a time. The first leaf is usually a dry one, won’t taste or feel awesome stuffed so I add it to my soup/broth bowl.

Step 15

You will notice that the heart of the leek is also dry and goes perfect in the soup/broth bowl (I will give you an idea of a yummy soup or 2 at the end of this recipe :))

Step 16

Slice the leaves in half.

Step 17

Set a bowl with a strainer on top, then start dipping the leek leaves in the hot pot of water until they get soft and pliable.

Step 18

Remove the leek leaves from the hot water and place into the strainer to strain any excess water.

Step 19

Stuffing; chop the rest of the stuffing ingredients. And strain the rice and lentils.

Step 20

I usually like to wait for the lentils and rice to cool down a bit before mixing in the rest of the ingredients. So maybe 10 minutes or so.

Step 21

Mix all the ingredients of the stuffing together. Taste to adjust.

Step 22

Place a leaf on your board, take around a teaspoon of stuffing, place it along the leaf in a narrow line almost in the middle of the leaf. Then roll one side over the stuffing, make sure you got tightly handled but not too tight.

Step 23

Place the rolls tightly in an oven dish like a glass baking dish or even a pan.

Step 24

In a bowl, whisk the sauce and then pour over the rolls.

Step 25

Place your dish in the oven, switch on the oven and cook on 170 degrees celsius for 30mins.

Step 26

Serving suggestions:

Step 27

Serve with a minty lemony coconut yogurt, or a drizzle of pomegranate molasses whisked with water or olive oil.

Step 28

Sprinkle with zaatar :)