Guest guest Posted December 14, 1999 Report Share Posted December 14, 1999 * Exported from MasterCook * Leeks with Rice Recipe By :Madhur Jaffrey's World Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 good-sized leeks (2 lbs) 1/2 cup Arborio rice or any medium-grain rice 1/2 cup olive oil 1 to 1 1/4 teaspoons salt freshly ground black pepper 2 tablespoons fresh lemon juice Somewhere between a risotto and a vegetable dish, this is a scrumptious lemony creation in which the rice helps to bind the leeks together. You may serve it either as a first course or as part of a Mediterranean meal. If you like, some sliced carrots and celery may be added to the leeks. Cut off and discard the dark green section of the leeks. Cut the remaining white and pale green parts into halves lengthwise and then crosswise into 1/4- to 1/3-inch slices. Wash thoroughly in a sinkful of water; put in a colander to drain. In a wide pot, combine the leeks and 3 cups of water. Set over high heat and bring to a boil. Turn the heat down to medium-high and cook for about 15 minutes, or until the leeks are tender. Add the rice, oil, salt, pepper, lemon juice, and another 1/2 cup of boiling water. Cook on medium-high heat, stirring now and then, for another 15 minutes, or until the rice is just tender. Serve hot. - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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