Leeks in Olive Oil
A delightful Turkish dish served chilled just like a salad that's very healthy and full of fiber.
1 tsp sugar
1 dash salt
1 lemon yields lemon juice
1 medium onion
1 oz rice
3 tbsps olive oil
1 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrot
17.5 oz leeks
Chop leeks in 3-4 cm chunks. Slice carrots. Chop onions. Sprinkle 1 teaspoonful of sugar.
Fry onions and carrots together. Once tender, add leeks and rice. Close the lid, and turn down to medium heat.
Boil some water on the kettle. Juice up a lemon/lime and add it to the leeks. Add salt.
Turn it over couple of times before adding 1-1 1/2 cup of boiling water. Put the lid on and lower the heat down.
Cook it this way for about half an hour or when the carrots are tender.
Although it can be eaten as a warm dish, it is meant to be eaten like a salad. Chilled in the fridge for a couple of hours and served.
in 1 serving of Leeks in Olive Oil.
, 50% carbs, 5% protein.
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