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Categories:Viewed: 72 - Published at: 2 years ago
Ingredients
- 2 lbs leeks
- 1/3 cup finest virgin olive oil
- 2 small carrots, peeled,halved lengthwise,then sliced 1/2 " thick
- 2 tablespoons uncooked rice
- 1 1/2 teaspoons sugar
- salt
- lemon juice (1/2 lemon)
- 1 1/2 cups water
Method
- Trim the leeks.
- Remove a few of the outer layers.
- Slice 3/4 inch thich; discard the tough green leaves.
- Wash several times in plenty of water and drain.
- In a heavy pan heat the olive oil.
- Stir in the leeks and carrots.
- Cover and cook 30 minutes over low heat, shaking the pan occasionally.
- Stir in the rice, sugar, salt, juice of 1/2 lemon and water.
- Cover and simmer 30 minutes or until leeks are tender.
- Check the liquid level and add hot water in very small quantities if necessary.
- When cooked it should be very moist but not watery.
- Serve cold sprinkled with lemon juice to taste.
- Like all cold olive oil dishes it is very good with crusty bread.
