Leeks Simmered In Olive Oil

So Alana helped me arrive at the final menu for last night, and while we were discussing it, she mentioned a leek dish she had had in Turkey. Leeks cooked in olive oil with sugar and rice. When I opened up Paula Wolfert's Slow Mediterranean Kitchen for inspiration, there was the recipe. I am warming up to Paula. When I first started to read her recipes, it seemed that the food was slow just because the instructions were difficult and hard to follow.

I got all the ingredients at Farmer and the Cook.

1. Trim 10 or so leeks to white and light green part. Soak them in warm water for 30 minutes. Drain and cut into equal lengths (between 1 and 2 inches). Rinse to ensure no dirt is left and drain.

2. While leeks are soaking, chop 1/2 yellow onion, and peel and slice 2 to 3 medium carrots.

3. Heat 1/4 cup olive oil on low and add onions and carrots. Stir in leeks and 2 tsp. sugar. Cover with a sheet of crumbled parchment paper or foil and a tight-fitting lid, reduce the heat to low, and cook for 20 minutes.

4. Meanwhile, soak 1 tbl. of white medium grain rice in hot water for 10 minutes. At the 20 minute mark, add the rice to the leeks. Season with salt and peeper and cook, tightly covered, over low heat for 20 minutes longer.

5. Remove from heat, add juice from a 1/2 lemon. Let leeks cool and then transfer to a serving dish, spooning vegetables over leeks. Garnish with chopped parsley and serve at room temperature.

These were so good, and I never would have made this recipe if Alana had not inspired me.