Instructions: Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch thich; discard the tough green leaves. Wash several times in plenty of water and drain.

In a heavy pan heat the olive oil. Stir in the leeks and carrots.

Cover and cook 30 minutes over low heat, shaking the pan occasionally.

Stir in the rice, sugar, salt, juice of 1/2 lemon and water. Cover and simmer 30 minutes or until leeks are tender. Check the liquid level and add hot water in very small quantities if necessary. When cooked it should be very moist but not watery. Serve cold sprinkled with lemon juice to taste. Like all cold olive oil dishes it is very good with crusty bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.