| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Jewish |
Nuts, Passover, Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Leeks |
| 4 |
|
Carrots* |
| 1 |
|
Juice of 1 to 2 lemons, salt |
| 2 |
T |
Raw rice |
| 1/4 |
c |
Peanut oil** |
| 1/4 |
t |
Sugar |
| 2/3 |
c |
Water |
| 6 |
T |
Tomato: chopped |
INSTRUCTIONS
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.
A Message from our Provider:
“Only with Jesus can you reach your full potential”