2 lbs leeks
1/3 cup extra virgin olive oil
2 carrots (halved and sliced)
2 tbsps rice(uncooked)
2 tsps sugar
1/2 tsp salt
1 lemon juice
11 cups water
1- Trim leeks and remove a few of the outer layers.
2- Slice 3/4" thick, discard tough green leaves.
3- Wash leeks well in several changes of water.
4- In a heavy skillet, heat olive oil.
5- Stir in leeks and carrots.
6- Cover and cook very gently for 30 minutes, shaking the skillet occasionally.
7- Blend in the remaining ingredients in order.
8- Cover, simmer for another 30 minutes, checking the liquid,adding more water
9- When fully cooked, it should be very moist but not watery