Organic Turkish Food Spanish Fork UT

Our end-of-the week recipe comes from Dana Jacobi, author of the 12 Best Foods Cookbook and a contributor to the American Institute for Cancer Research’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life . “I have not yet been to Turkey,” she says, “so eating in restaurants is how I have come to know and love this deeply traditional cuisine. I have tried Turkish dishes in so many restaurants around the country that I now have favorite dishes and can recognize when they are well prepared. In my opinion, the best Turkish restaurants are understated and their food memorable.” All of the ingredients should be available at your local natural and organic food store. Turkish Leeks and Carrots Makes 4 servings  4 medium leeks (about 1½ pounds) 1 tablespoon extra virgin olive oil 1/2 cup diced onion 1 large carrot, cut into 3/8” slices 1½ cups fat-free, reduced-sodium chicken broth 1/4 cup cooked brown basmati rice 1 teaspoon freshly minced lemon zest Juice of 1/2 lemon (about 2 tablespoons) 1 teaspoon sugar Salt and freshly ground black pepper 2 tablespoons chopped fresh dill

1. Cut off the root tip of the leeks. Starting at the bottom, cut the white part into 3/4” rounds, stopping 1” into the light green part. Wash and dry the sliced leeks.
2. Heat the oil over medium-high heat in a skillet or Dutch oven large enough to hold the vegetables in one layer. (A tight-fitting cover is also needed.) Sauté the onions until translucent, 3 to 4 minutes. Add t...