Leeks and carrots

6 Servings

Ingredients

Quantity Ingredient
1 bunch Leeks
4 Carrots*
1 Juice of 1 to 2 lemons; salt
2 tablespoons Raw rice
¼ cup Peanut oil**
¼ teaspoon Sugar
⅔ cup Water
6 tablespoons Tomato: chopped

Directions

BERRY (CWBJ78A

*peeled and sliced in ¼ in. rounds **or kosher for Passover olive oil Cut off roots from bulb end of leeks. Remove tough outer leaves and trim tops. Slice lengthwise and wash thoroughly under running water. Cut into 1-in. pieces. Saut carrots and rice in the oil for 5 minutes. Add remaining ingredients and cook; covered, on low-medium heat until tender.

Refrigerate. Serve at room temperature as an appetizer or a salad. FROM: NANCY BERRY (CWBJ78A)

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.

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