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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