INGREDIENTS

INSTRUCTIONS

Trim the root ends from the leeks and peel off the tough outer layers. Wash
the leeks and cut the white and light greenparts into 2-inch lengths. Soak
the leeks in a bowl of warm water for 30 minutes.
In a medium enameled cast-iron casserole, cook the carrots and onion in the
olive oil over moderate heat, stirring, until the onion softens. Lift the
leeks out of the water and stir them in, along with the sugar and 3/4
teaspoon of salt. Moisten a sheet of parchment paper that is slightly
larger than the casserole. Crumple it and spread it directly on the
vegetables. Tightly cover the casserole and cook over low heat, stirring
occasionally, until the leeks are tender, about 20 minutes. Add 1 or 2
tablespoons of water if the leeks look dry.
Gently stir the rice into the vegetables. Replace the parchment paper and
the lid and cook over low heat until the leeks are very tender, about 20
minutes longer. Remove from the heat and let stand covered for up to 1
hour. Stir in the lemon juice, add the parsley and season with salt and
pepper. Serve warm, at room temperature or chilled.
Per serving: 223 Calories; 14g Fat (54% calories from fat); 2g Protein; 24g
Carbohydrate; 0mg Cholesterol; 171mg Sodium
Recipe by: Food & Wine, February 1999
Converted by MM_Buster v2.0l.

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