Vegan Leek with rice
Based on 2 ratings
"This dish to be eaten cold or at a room temperature. You can keep it in the fridge for a week."
Difficulty
Easy 👌Preparation
30 min
Baking
0 min
Resting
0 min
Ingredients
2Servings
1
leeks½
carrot½
onion25 g
rice2½ tbsp
olive oil¼ tbsp
tomato paste¼ tsp
sugar
⅛ tsp
salt
175 ml
water (hot)
Utensils
knife, cooking spoon
Step 1/7
- 1 leeks
- ½ carrot
- ½ onion
- knife
Chop the onion, leeks and the carrot
Step 2/7
- 2½ tbsp olive oil
Fry the onion for 3 minutes
Step 3/7
Add the chopped carrots and cook for 5 more minutes
Step 4/7
- ¼ tsp sugar
- ⅛ tsp salt
- cooking spoon
Add the leeks, salt and sugar stirring until leeks get soft
Step 5/7
- 25 g rice
- ¼ 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
Step 7/7
Serve at room temperature with lemon juice
Enjoy your meal!
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