Leeks in Olive Oil

Serves 4

2 lb. leeks
1/3 cup extra virgin olive oil
2 sm. carrots, halved and sliced
2 Tbsp. uncooked rice
1 1/2 tsp. sugar
1/2 tsp. salt
Juice from half a lemon
1 1/2 cups water

Trim leeks and remove a few of the outer layers and slice. Wash well several times to rid of all dirt. Heat olive oil in a heavy skillet. Stir in leeks and carrots. Cover and cook for 30 minutes, shaking the skillet occasionally. Blend in the remaining ingredients one at a time. Cover and simmer again for 30 minutes, checking occasionally. Add more water if necessary. When fully cooked, it shouldn’t be watery, but very moist. Serve cold with lemon juice.