A light olive-oil dish where leeks are slow-cooked in olive oil with carrot and rice and freshened with lemon. Its flavor becomes even more pronounced when served cold.
Trim the roots and tough leaves of the leeks and cut into rounds, wash thoroughly.
Sauté the onion in olive oil until lightly translucent pink.
Add the leek, carrot and rice and stir for a few minutes.
Add water, sugar and salt, cook over low heat until the leeks soften, and drizzle lemon juice just before removing from heat. Important: adding the lemon juice at the end of cooking preserves the leek's color and freshness.
Important: Add the lemon juice at the very end of cooking; adding it too early can fade the leek's color. Olive-oil dishes taste better served cold, and can be kept in the fridge for 2-3 days.
If you use a small amount of bulgur instead of rice, you get a lighter texture, but the dish loses its gluten-free property in that case.
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