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Leeks with Olive Oil Recipe

by Umit
(Fort Lauderdale)

Leeks with Olive Oil

Leeks with Olive Oil

Ingredients (Serves 2 people):
6 leeks
2 carrots
1/2 onion
1/4 cup of olive oil
1 tablespoon of rice
2/3 to 1 cup of hot water
Juice of 1/2 lemon
1 teaspoon of sugar

Cut off the leek ends and the half of its green parts. Chop them in 1-to-2 inch round pieces. Place them in a bowl. Fill the bowl with water. Let the leeks soak for 15 minutes, then wash them very carefully.

Cut off both ends of the carrots and peel them. Cut them in 1 inch pieces. Cut the onions julienne and set them aside.

Heat the olive oil in a stockpot. When the oil is warm, add onions and cook until they soften for 5 minutes. Add the carrots and stir for 3 minutes. Add the leeks and stir for 3 minutes, then cover the lid and cook for 5 minutes in low heat. Stir them often. Add rice, water, lemon juice and sugar. Continue cooking for 15-20 minutes in low heat until rice is cooked.
Serve cold.

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Sep 23, 2015
Review NEW
by: Anonymous

I generally simply peel them, slash into equal parts, shower with olive oil and prepare in the broiler at 350 for around 45 minutes. We eat them over a green plate of mixed greens (once they have cooled).The leeks may be exhibited in a serving dish or orchestrated on individual plates. paper writing service. Make your vinaigrette in a dish, adding mustard to taste, and whisk the dressing great until it is verging on misty, or emulsified, and pour it over the leeks

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