Photo by ogm

Leeks in Olive Oil

⁽¹⁾

Delicious as an accompaniment to rissoles!

80 minutes Prep: 20 minutes Cook: 60 minutes

336 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	leeks
1/3	cup	olive oil, extra-virgin
2	each	carrots	small, halved & sliced
2	tablespoons	rice	uncooked
1 1/2	teaspoons	sugar
3/4	teaspoon	salt
1	x	lemon	juice of half lemon
1 1/2	cups	water

Directions

Trim leeks.

Remove a few of the outer layers. Slice 3/4" thick, discard tough green leaves.

Wash well in several changes of water.

In a heavy skillet, heat olive oil.

Stir in leeks and carrots.

Cover and cook very gently for 30 minutes, shaking the skillet occasionally.

Blend in the remaining ingredients in order.

Cover and simmer for 30 minutes, checking the liquid.

Add more water if necessary. When fully cooked, it should be very moist but not watery.

Serve cold with lemon juice.

Serve as part of a buffet including other vegetable dishes.

Reviews

Delicious as an accompaniment to rissoles!
8 months ago by ogm

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Nutrition Facts

Serving Size 373g

Amount per Serving

Calories 336 50% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 513mg	21%
Total Carbohydrate 41.0g	14%
Dietary Fiber 5.0g	20%
Sugars 12.0g
Protein 4.0g	8%

Vitamin A	178%		Vitamin C	48%
Calcium	15%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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