Saturday, January 24, 2009
leek with olive oil
2 pounds Leeks
1/3 cup Extra virgin olive oil
2 small Carrots -- halved & slced
2 tablespoons Uncooked rice
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
Juice of half lemon
1 1/2 cups Water
Trim leeks. Remove a few of the outer layers. Slice 3/4″ thick, discard
tough green leaves. Wash well in several changes of water.
In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover & cook
very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover & simmer for 30 minutes,
checking the liquid. Add more water if necessary. When fully cooked, it
should be very moist but not watery. Serve cold with lemon juice.