2 lb leeks
1/3 cup extra virgin olive oil
2 small carrots, halved & slced
2 tablespoon uncooked rice
1 1/2 teaspoon sugar
3/4 teaspoon salt
1 juice of half lemon
1 1/2 cup water
Trim leeks. Remove a few of the outer layers. Slice 3/4" thick, discard tough green leaves. Wash well in several changes of water.
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.
Serve as part of a buffet including other vegetable dishes.
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