Ingredients
-
2.0 piece Carrots
Available in box
-
4.0 piece Leeks
Available in box
- 1.0 to taste Salt & Pepper
- 1.0 cup Water
- 1.0 piece Lemon
- 1.0 piece Orange
- 1.0 handful Fresh Herbs
- 1.0 cup Rice
- 1.0 splash Extra Virgin Olive Oil
- 1.0 tbsp Sugar
Instructions
- Cut the leeks into 2-inch pieces and clean them thoroughly, removing any dirt.
- Peel the carrots and cut them into thin rounds.
- In a large, heavy-bottomed pan, heat the olive oil over medium heat.
- Add the sliced carrots and cook for another 3 minutes, letting them soften and absorb the flavors.
- Stir in the leeks and let them soften for a couple of minutes, stirring occasionally. If you're using rice, add it now and toss gently to coat in the oil.
- In a bowl mix the water (if you are using rice, double the water amount), lemon juice, orange juice (optional), sugar, salt and pepper. Pour over the vegetables.
- Bring it to boil and turn down the heat to low. Close the lid to simmer about 25-30 mins, until the leeks are tender.
- Let it cool down to room temperature. Add the choice of herb on top. Serve room temperature or even cold in summer. (Better eaten the next day)
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