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Vegan Leek with rice

Based on 2 ratings

Belma

Community Member

“This dish to be eaten cold or at a room temperature. You can keep it in the fridge for a week.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
leeks
carrot
onion
50 g rice
5 tbsp olive oil
½ tbsp tomato paste
½ tsp sugar
¼ tsp salt
350 ml water (hot)

Utensils

  • knife
  • cooking spoon
  • Step 1/7

    Chop the onion, leeks and the carrot
    • leeks
    • carrot
    • onion
    • knife

    Chop the onion, leeks and the carrot

  • Step 2/7

    Fry the onion for 3 minutes
    • 5 tbsp olive oil

    Fry the onion for 3 minutes

  • Step 3/7

    Add the chopped carrots and cook for 5 more minutes

    Add the chopped carrots and cook for 5 more minutes

  • Step 4/7

    Add the leeks, salt and sugar stirring until leeks get soft
    • ½ tsp sugar
    • ¼ tsp salt
    • cooking spoon

    Add the leeks, salt and sugar stirring until leeks get soft

  • Step 5/7

    Add the rice and the tomato paste
    • 50 g rice
    • ½ tbsp tomato paste

    Add the rice and the tomato paste

  • Step 6/7

    Pour 1 cup boiling water, cover with a lid and cook on low heat for 15 minutes until rice is soft

    Pour 1 cup boiling water, cover with a lid and cook on low heat for 15 minutes until rice is soft

  • Step 7/7

    Serve at room temperature with lemon juice

    Serve at room temperature with lemon juice

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