Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Leeks

  2. 3 lbs 1362g / 48oz Carrots (small)

  3. 6 tablespoons 90ml Fine olive oil

  4. 3 tablespoons 45ml Uncooked rice

  5. Salt - to taste

  6. 1 1/2 cups 355ml Water

  7. 1/2 tablespoon 7 1/2ml Sugar

  8. 3 tablespoons 45ml Lemon juice

Instructions Jump to Ingredients ↑

  1. Remove coarse outer leaves and tough green leaves from leeks. Trim off roots. Slice into 1/2-inch pieces and wash well to remove all traces of soil. Drain.

  2. Put leeks in a heavy saucepan with carrots and olive oil, cover, and let sweat over medium-low heat for 20 minutes, stirring occasionally. Sprinkle in rice, some salt, add the water and sugar; cover and simmer 30 to 40 minutes until vegetables are soft.

  3. Stir in the lemon juice, adjust with salt, and remove from heat. Let cool. As the leeks cook, add a few tablespoons of water as needed. The finished dish should have plenty of sauce but not be soupy. Serve cold or at room temperature, with lemon juice. The leeks will keep 3 days in the refrigerator. This recipe serves 4.


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