This is a recipe that we found in the NY Times food section a few years ago. We've since made some tweaks and most quantities are adjustable.(Note - This batch pictured has more Roma tomatoes then usual as there weren't enough leeks)
3 or 4 leeks
salt and pepper
salt and pepper
olive oil
2 to 3 cloves of garlic (more if you like)
2 to 4 Roma tomatoes
handful of pine nuts
5 or 6 dried red chilies (available at Mexican store on East 2nd off Church)
1/2 pound Orzo pasta
some fresh chopped parsley
1. Trim off all hard green parts of leeks and root. (Leave only light green and white part). Chop remaining parts of leeks into thin slices but not too fine. Toss in colander and try to separate while washing carefully (they collect lots of fine dirt).
2. Chop garlic and tomato to your liking
2. Chop garlic and tomato to your liking
3. Coat skillet w olive oil to your liking and on medium heat toss in dried chilies, garlic and pine nuts. When garlic is brown remove chilies and add leeks. Let leeks cook until they wilt (approx 8 to 10 minutes). Toss in tomato and continue to cook until leeks turn a very light brown.
4. In separate pot cook orzo and when draining save approx. 1/2 cup of cooking liquid.
5. In dish combine orzo, cooking liquid, leek mixture, a bit of olive oil (if you like), salt and pepper to taste. Top it with the fresh chopped parsley.
