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(1)
80 minutes
Prep: 20 minutes
Cook: 60 minutes
336 calories per serving view nutrition facts
4 servings
suggest servings
| 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 |
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.
| % 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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What comes to mind when you think of French cuisine? Lavish food? Cream and butter? Red wine? Pastry? Big price tag? There are many facets...
We have just made and eaten this dish and it was excellent. Thank you.
