Leek in Olive Oil
1 bunch of leeks, washed and cut, in chunks
1 medium sized carrot, washed and chopped, bite size
75 ml extra virgin olive oil (half for cooking, half for after)
2 tbsp rice, washed
Juice from half a lemon
1 cup water
1 tbsp sugar
Place all the ingredients except half of the olive oil in a medium-sized pot. If needed, you can add more water. Cover the lid halfway and cook for about 30 minutes on medium-low heat. After cooking, put on a service plate and pour the remaining olive oil over top. Let cool for a while, then refrigerate. Serve the dish at room temperature or chilled.
* This is a vegetarian dish.