Leek with Olive Oil and Orange
Peel and wash our leeks, then cut them into 1 cm lengths. Cut our carrots so they are not too thick.
In a pot, add our olive oil and onions that we processed in the food processor, and sauté until our onions soften. Then add our carrots and continue to sauté. It is enough for the carrots to soften slightly. Add our sliced leeks to the pot and continue sautéing a little more. Add our washed and drained rice to the pot. Add 1 glass of our orange juice and 1 glass of water, and adjust your sugar and salt to taste. (Since orange juice is sweet, you will need to be careful with the sugar and salt.) Cook over medium heat with the lid of our pot closed until the leeks and carrots are well softened and have absorbed the water. If your vegetables are still hard when they have absorbed the water, you can add a little hot water.
Serving Suggestion: You can serve our leeks by cooling them in a borcam dish and squeezing lemon over them.
Ingredients:
1 kg Leeks
1 tea glass of pure olive oil
1 large onion
2 carrots
1 handful of rice
Juice of 3 freshly squeezed oranges (do not use ready-made)
1 glass of water
A pinch of salt
A pinch of sugar
