Leek, Oliveoil and Lemon - Purjolök, olivolja och citron
Originally uploaded by pixi's.
Leeks like onions and garlic, reduce bad cholesterol levels, while raising good cholesterol levels. Leeks lower high blood pressure, stabilize blood sugar. Regular consumption of leeks reduce risk of prostate and colon cancers, protect colon cells from cancer-causing toxins. Leeks are a good source of manganese, magnesium, vitamin B6, vitamin A-C-K, folate, and iron.
750 gr. leek
1 big carrot
3,5 tablespoons lemon juice
2 tablespoons rice
1,5 cups hot water
½ cup extra virgin olive oil
1 dessert spoon sugar
1 dessert spoon salt
Wash the leeks and cut them into 2 inch pieces. Put the sliced leeks into a strainer and drain the water. Be sure to drain it thoroughly.
Cut the carrot into 1/8 inch thick slices.
Heat a medium size nonstick saucepan over medium-low heat. Heat the oil in the saucepan.
Add finely chopped onions and the sliced carrots and saute over medium heat until the onions are golden brown.
Add the leeks and sauté until the leeks are well coated with the oil (about 1-2 minutes).
Pour lemon juice into the saucepan. Put the lid on the saucepan. Sauté the leeks gently until they begin to soften and just barely beginning to colour.
Add drained rice, salt, sugar, hot water, stir gently with a wooden spoon. Bring to a boil and then reduce the heat to low, and simmer until most of the liquid is absorbed and the rice is tender.
Remove from the heat and let it stand for 10 minutes.
Have a good appetite!