1 kilo of leeks, washed well and chopped in 1/3 inch rounds
1 big onion, finely chopped
3 carrots, chopped in rounds or half moons
1/4 cup rice
1/3 cup olive oil
Juice of one lemon
2/3 – 1 cup hot water
1 tsp. sugar
1-2 garlic cloves (optional)
Chop onions, and sauté in oil oil for about five minutes, until translucent. Cut off the tough outside parts of the leeks, wash thoroughly and cut into 1/4 inch slices. Peel carrot and chop into 1/4 inch slices. Add the carrots, leeks and garlic and sauté gently for about 10 minutes, stirring occasionally. Add the rest of the ingredients, stir, cover and simmer for about 20 minutes, until all ingredients are tender.* It is best served cool or at room temperature. Squeeze a little fresh lemon juice on top, add lemon slices for a garnish.
*Sometimes a 1/4 a cup of rice is added with the rest of the ingredients.
This looks wonderful, Julia. I’m printing the recipe so Jim and I can try it. We’ll probably add the rice and maybe a bit of curry. Would love for you to pass along some of your favorite dinner recipes……… Glad all is well.
I bet it will be great with some curry. If you are looking for winter vegetable dishes check out. .. https://farfromthesticks.com/tag/beet-and-yogurt-salad/