Instructions: Trim the root ends from the leeks and peel off the tough outer layers. Wash the leeks and cut the white and light greenparts into 2-inch lengths. Soak the leeks in a bowl of warm water for 30 minutes.

In a medium enameled cast-iron casserole, cook the carrots and onion in the olive oil over moderate heat, stirring, until the onion softens. Lift the leeks out of the water and stir them in, along with the sugar and 3/4 teaspoon of salt. Moisten a sheet of parchment paper that is slightly larger than the casserole. Crumple it and spread it directly on the vegetables. Tightly cover the casserole and cook over low heat, stirring occasionally, until the leeks are tender, about 20 minutes. Add 1 or 2 tablespoons of water if the leeks look dry.

Gently stir the rice into the vegetables. Replace the parchment paper and the lid and cook over low heat until the leeks are very tender, about 20 minutes longer. Remove from the heat and let stand covered for up to 1 hour. Stir in the lemon juice, add the parsley and season with salt and pepper. Serve warm, at room temperature or chilled.

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