Leeks in Olive Oil
Leeks in Olive Oil
8 Servings
- 2.5 lb. Leeks (choose tender ones about less than 1" thick)
- 1 lb. Onions (small ones)
- 1 1/2 table spoon Rice (plump kind if possible)
- 1/2 Large Tomato
- 1 Medium Carrot
- 6 table spoon Olive Oil
- 3/4 table spoon Salt
- 1/4 tea spoon Sugar
- 1 Cup Water
- Clean and cut leeks about 2" in lengths including tender green parts.
Put them in cool water. Peel and cut onions in four. Peel and slice carrot
1/5 " thick. Cube tomato. Wash leeks several times. - Heat olive oil in a pot. Add cubed tomatoes and cook few minutes until
tomatoes give color to oil. - Add leeks, carrots, onions, salt, sugar and water, stir once, cover and
cook over medium to low heat until leeks are almost cooked. - Then sprinkle rice over and continue to cook until rice is soft. Turn
off heat. Let cool a little and pour in bowl. - Serve at room temperature
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