Olive oil leeks
generous 1/2 cup olive oil
lemon wedges, to serve
generous half long grain rice in the cup, washed and drained
salt and freshly ground black pepper
1 pound leeks, chopped
1 tomato, peeled and chopped
juice of 1/2 lemon
1 carrot, sliced
1 teaspoon sugar
Heat oil in a frying pan and fry the onion until tender. Add leeks, carrots and rice and cook together for a few minutes, stirring occasionally.
Add water to cover and bring to a boil over medium heat. Add tomatoes, sugar and seasonings to taste, reduce heat and simmer for 20 minutes, until water is reduced by half and the rice is cooked.
Let cool, then place in a dish. Drizzle with lemon juice and serve with lemon wedges for more.