TURKISH LEEKS

Steps:

• Trim the leeks.
• Remove a few of the outer layers.
• Slice 3/4 inch thich; discard the tough green leaves.
• Wash several times in plenty of water and drain.
• In a heavy pan heat the olive oil.
• Stir in the leeks and carrots.
• Cover and cook 30 minutes over low heat, shaking the pan occasionally.
• Stir in the rice, sugar, salt, juice of 1/2 lemon and water.
• Cover and simmer 30 minutes or until leeks are tender.
• Check the liquid level and add hot water in very small quantities if necessary.
• When cooked it should be very moist but not watery.
• Serve cold sprinkled with lemon juice to taste.
• Like all cold olive oil dishes it is very good with crusty bread.