Leeks Recipe

Leeks Meal


This low sodium recipe is from the Mediterranean, which is the vegetarian meal capital of the world!

Yield: 2 servings


  • 6 leeks
  • 2 carrots
  • 1/2 onion
  • 1/4 cup of olive oil
  • 1 tablespoon of rice
  • 1 cup of hot water
  • Juice of 1/2 lemon
  • 1 teaspoon of sugar


  1. Cut off the leek ends and the half of its green parts. Chop them in 1-to-2 inch round pieces. Place them in a bowl. Fill the bowl with water. Let the leeks soak for 15 minutes, then wash them very carefully.
  2. Cut off both ends of the carrots and peel them. Cut them in 1 inch pieces. Cut the onions julienne and set them aside.
  3. Heat the olive oil in a stockpot. When the oil is warm, add onions and cook until they soften for 5 minutes. Add the carrots and stir for 3 minutes. Add the leeks and stir for 3 minutes, then cover the lid and cook for 5 minutes in low heat. Stir them often. Add rice, water, lemon juice and sugar. Continue cooking for 15-20 minutes in low heat until rice is cooked.
  4. Serve cold.