Recipe - Leeks And Carrots

BERRY (CWBJ78A
1 bn Leeks
4 Carrots*
1 Juice of 1 to 2 lemons; salt
2 tablespoon Raw rice
One fourth cup Peanut oil**
One fourth teaspoon Sugar
2/3 cup Water
6 tablespoon Tomato: chopped

*peeled and cut or sliced up in One fourth in. rounds

**or kosher for Passover olive oil

Cut off roots from bulb end of leeks. Remove tough outer leaves and trim
tops. Slice lengthwise and wash thoroughly under running water. Cut into
1in. pieces. Saut carrots and rice in the oil for 5 minutes. Add remaining
ingredients and cook; covered, on lowmedium heat until tender.
Refrigerate. Serve at room temperature as an appetizer or a salad. FROM:
NANCY BERRY (CWBJ78A)

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Nov
09, 1998, converted by MM_Buster v2.0l.