Zeytinyagli Pirasa – Leeks, Onions, Carrots And Rice Cooked In Olive Oil

• 5 5/8 cups leeks fresh, washed and sliced diagonally into bite sized pieces
• 1 onion medium, finely chopped
• 1 carrot medium, thinly sliced
• 1 tablespoon long-grain rice washed and drained
• 4 tablespoons olive oil 2 fl. oz., 1/4 cup
• 1 cup hot water 8 fl. oz., 1 cup
• 1 teaspoon salt
• 1 teaspoon caster sugar
• 1 lemon juiced
• fresh dill chopped, for garnish, optional
• lemon wedges to squeeze over

1. In a wide, heavy pan, gently heat the olive oil and saute the onions and carrots for 5 minutes.
2. Add the leeks and stir occasionally, taking care so they don't scorch.
3. When the vegetables start to soften, add the rice, hot water, lemon juice, salt and sugar.
4. Cover and cook gently over low heat for about 20 minutes or until the rice and vegetables are tender and the cooking liquid is absorbed. Avoid stirring during cooking, as this will disturb starch in the grains of rice.
5. Remove from the heat, cover with an absorbent kitchen cloth or paper towel and replace the lid. This will help to absorb any excess moisture.
6. Set aside to cool.
7. Transfer to a serving dish.
8. (Optional) Sprinkle with chopped dill.
9. Serve with lemon wedges to squeeze over and some crusty bread by the side.

leeks, onion, carrot, longgrain rice washed, olive oil, water, salt, caster sugar, lemon juiced, dill, lemon wedges

Taken from www.yummly.com/recipe/Zeytinyagli-Pirasa-Leeks_-onions_-carrots-and-rice-cooked-in-olive-oil-1158438 (may not work)