Recipe - Leeks In Olive Oil

2 pound Leeks
1/3 cup Extra virgin olive oil
2 small Carrots, halved & slced
2 tablespoon Uncooked rice
1 One half teaspoon Sugar
Three fourths teaspoon Salt
Juice of half lemon
1 One half cup 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.

Serve as part of a buffet including other vegetable dishes.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini