Pan Fried Leeks and Rice

Any garden party will do well to have a buffet rich in fruits and veggies. After all, fresh foods are the best when eating in the garden. So, try out these Pan Fried Leeks and see if you have a hit on your hands at that next party.

2 lbs leeks
1/3 cup finest virgin olive oil
2 small carrots, peeled, halved lengthwise, then sliced 1/2" thick
2 tablespoons uncooked rice
1 1/2 teaspoons sugar
salt to taste
lemon juice (1/2 lemon)
1 1/2 cups water

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.
Extra lemon juice is what really makes this dish divine. I like a lot of the stuff, but have to restrain myself when making this for guests.