Directions:
- Trim the leeks.
- Remove a few of the outer layers.
- Slice 3/4 inch thich; discard the tough green leaves.
- Wash several times in plenty of water and drain.
- In a heavy pan heat the olive oil.
- Stir in the leeks and carrots.
- Cover and cook 30 minutes over low heat, shaking the pan occasionally.
- Stir in the rice, sugar, salt, juice of 1/2 lemon and water.
- Cover and simmer 30 minutes or until leeks are tender.
- Check the liquid level and add hot water in very small quantities if necessary.
- When cooked it should be very moist but not watery.
- Serve cold sprinkled with lemon juice to taste.
- Like all cold olive oil dishes it is very good with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.17 Kcal (729 kJ) | ||
| Calories from fat | 0.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 64.46mg | 3% | |
| Potassium | 493.41mg | 10% | |
| Total Carbs | 40g | 13% | |
| Sugars | 11.24g | 45% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 4.8mg | 27% | |
| Calcium | 151.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 50.1 Kcal (210 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 18.54mg | 3% | |
| Potassium | 141.92mg | 10% | |
| Total Carbs | 11.51g | 13% | |
| Sugars | 3.23g | 45% | |
| Dietary Fiber | 1.54g | 21% | |
| Protein | 1.5g | 10% | |
| Vitamin C | 8.3mg | 48% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.4mg | 27% | |
| Calcium | 43.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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