Instructions: *Peeled and sliced in 1/4 in. rounds

**or kosher for Passover olive oil

Cut off roots from bulb end of leeks. Remove tough outer leaves and trim tops. Slice lengthwise and wash thoroughly under running water. Cut into 1-in. pieces. Saut carrots and rice in the oil for 5 minutes. Add remaining ingredients and cook; covered, on low-medium heat until tender.

Refrigerate. Serve at room temperature as an appetizer or a salad.

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