A light olive oil dish of leeks gently cooked with carrots and rice, finished with lemon for a fresh, bright flavor. It tastes even better served cold.
Trim the roots and tough leaves from the leeks, slice them into rings, and wash them thoroughly.
Cook the onion in olive oil until lightly golden.
Add the leeks, carrot, and rice, and stir for a few minutes.
Add the water, sugar, and salt. Simmer over low heat until the leeks are tender, drizzling in the lemon juice just before removing the pot from the heat. Important: Adding the lemon juice at the end helps preserve the leeks’ color and freshness.
Important: Add the lemon juice at the very end of cooking; adding it earlier can dull the leeks’ color. Olive oil dishes are especially good served cold and can be stored in the refrigerator for 2–3 days.
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