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Recipe by: oceanne
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See below ingredients and instructions of the recipe
2 lb Leeks
1/3 c Extra virgin olive oil
2 sm Carrots, halved slced
2 tb Uncooked rice
1 1/2 ts Sugar
3/4 ts Salt
Juice of half lemon
1 1/2 c 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 carrots. Cover
cook very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover 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.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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