Leeks And Carrots Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BERRY (CWBJ78A
1 bunch: Leeks,
4: Carrots*,
1: Juice of 1 to 2 lemons, salt
2 tbsp: Raw rice,
1/4 cup: Peanut oil**,
1/4 tsp: Sugar,
2/3 cup: Water,
6 tbsp: Tomato: chopped,
Directions:
*peeled and sliced in 1/4 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 on Nov
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
**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
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp