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Yield: 4 servings
[edit] Ingredients
2 |
pounds Leeks |
⅓ |
|
2 |
small Carrots, halved & slced |
2 |
tablespoons Uncooked rice |
1 ½ |
teaspoons Sugar |
¾ |
teaspoon Salt |
|
Juice of half lemon |
1 ½ |
cups Water |
[edit] Preparation
Step 1 |
Trim leeks. Remove a few of the outer layers. Slice 3/4" thick, discard tough green leaves. Wash well in several changes of water. |
Step 2 |
In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover & cook very gently for 30 minutes, shaking the skillet occasionally. Blend in the remaining ingredients in order. Cover & simmer for 30 minutes, checking the liquid. Add more water if necessary. When fully cooked, it should be very moist but not watery. Serve cold with lemon juice. |
Step 3 |
[edit] About Leeks In Olive Oil
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