- 1 k. leeks
- 2 onion
- 1-2 garlic cloves (optional)
- 2 carrots
- 2-3 T. long grain rice
- 100 ml. olive oil
- 1 t. sugar
- 2 T. lemon juice
Cut off the tough green leaves, wash thoroughly and cut into sections about 4 finger' width long. Peel carrot and slice thinly. Set aside.
Chop the onions and sauté in the oil until glassy. Add the garlic if using and the carrots. Sauté gently for another 10 minutes, stirring occasionally.
Add the rest of the ingredients plus about 150 ml. water and the leeks. Stir, cover and gently simmer for about 20 to 25 minutes. This will depend on the leeks so do check for doneness.
Allow to cool and garnish with lemon slices.
(The amount of rice depends on individual preference.)