- generous 1/2 cup olive oil
- lemon wedges, to serve
- generous 1/2 cup long grain rice, washed and drained
- salt and ground black pepper
- 1 lb leeks, chopped
- 1 tomato, skinned and chopped
- juice of 1/2 lemon
- 1 carrot, sliced
- 1 tsp sugar
1 Heat the oil in a saucepan and fry the onion until soft. Then add the leeks, carrots, and rice, and fry together for a few minutes, stirring occasionally.
2 Add water to cover and bring to a boil over medium heat. Add the tomato, sugar, and seasoning to taste, then reduce the heat, and simmer, covered, for 20 minutes, until the water is reduced by half and the rice is cooked.
3 Allow to cool, then place in a serving dish. Sprinkle with the lemon juice and serve with lemon wedges for squeezing over.