Leeks, carrots, and rice are gently cooked in olive oil and their own juices for a light winter dish. Finished with lemon, this hearty and wholesome olive oil dish highlights the leeks’ mild sweetness.
Heat the olive oil in a pot and sauté the onion until softened. Add the carrot and cook for a few minutes.
Add the chopped leeks and sauté gently. Stir in the rinsed rice.
Add the sugar, salt, and hot water, then cover the pot and cook over low heat until the leeks and rice are tender. Use only a little water; the leeks will release their own liquid.
Stir in the lemon juice near the end of cooking. Let cool before serving.
Cut the leeks into thick rounds so they hold their shape while cooking. Cook them over low heat with only a little water; the leeks will release their own liquid. Add the lemon juice and sugar toward the end of cooking. This dish is also delicious at room temperature. Vegan.
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