1 kg Leeks
4 tbs Extra virgin olive oil
2 Carrots, halved & slced
2 tbs Uncooked rice
1 teas Sugar
2 teas Salt
Juice of half lemon
2 glass of water
½ teas cummin
½ teas thyme
Trim leeks. Remove a few of the outer layers. Slice 3/4" thick, discard
tough green leaves. Wash well in several changes of water.
In a large pan, put all ingredients. Cover and cook
very gently for 45 minutes, shaking the pan occasionally and checking
the liquid. Add more water if necessary. When fully cooked, it should be
very moist but not watery. Garnish with parsley. Serve cold with lemon juice.