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    You are in: Home / Recipes / Leeks and Carrots Recipe
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    Leeks and Carrots

    Leeks and Carrots. Photo by Lori Mama

    1/1 Photo of Leeks and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    fidem's Note:

    In Turkey, we serve this dish both hot and cold. It's up to you. Do not add rice in the beginning or it will become mushy. You can exclude lemon juice, but remember that lemon juice increases the cooking time. So if you do not want to use lemon juice, then you'd better to reduce cooking time.

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    Ingredients:

    Serves: 4-6

    Yield:

    kg

    Units: US | Metric

    Directions:

    1. 1
      Cut off the tough green leaves of leeks, wash thoroughly and cut crosswise into 4 cm slices. Set aside.
    2. 2
      Heat oil in a medium skillet add onions and carrots. Saute until onions begin to color.
    3. 3
      Add leeks to the mixture and continue to saute until leeks are tender (4-5 minutes).
    4. 4
      Add water, sugar, salt, lemon juice. Stir, reduce heat and simmer for 10 minutes.
    5. 5
      Add rice and stir.
    6. 6
      Let it simmer for 15 minutes more.

    Ratings & Reviews:

    • on July 05, 2010

      55

      Simple yet tasty. I did add some freshly ground pepper. Made for New Kids on the Block Tag. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Leeks and Carrots

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.0
     
    Calories from Fat 65
    32%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 631.3 mg
    26%
    Total Carbohydrate 32.9 g
    10%
    Dietary Fiber 3.6 g
    14%
    Sugars 9.7 g
    38%
    Protein 3.0 g
    6%

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