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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Jewish Vegetables, Side dish, Nuts, Passover 6 Servings

INGREDIENTS

1 bn Leeks
4 Carrots*
1 Juice of 1 to 2 lemons; salt
2 tb Raw rice
1/4 c Peanut oil**
1/4 ts Sugar
2/3 c Water
6 tb Tomato: chopped

INSTRUCTIONS

BERRY (CWBJ78A
*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 <nlberry@prodigy.net> on Nov
09, 1998, converted by MM_Buster v2.0l.

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