Olive Oil Braised Leeks with Carrots and Rice

Trim leek roots, tough dark green tops and damaged layers. Split the white and light green parts lengthwise and rinse between layers under running water. Drain, weigh 600 g and cut into 3 cm pieces. Peel and weigh 150 g carrots; slice 5 mm thick. Rinse and drain the rice.

Heat 40 ml olive oil in a covered 24 cm pan over medium-low heat. Cook carrots for 5 minutes, then add leeks and soften for 5 minutes without browning.

Add 40 g rice, 300 ml hot drinking water and 4 g salt. Bring to a gentle simmer, cover and cook over low heat for 20–25 minutes until rice and vegetables are tender. Shake the pan gently rather than stirring often. If it dries early, add some of the reserved 100 ml hot water gradually; you may not need it all.

Add 20 ml lemon juice, turn off the heat and rest covered for 10 minutes. Serve warm. Times are approximate; if rice is still firm, cook longer with a little more hot water.

Divide leftovers into shallow containers and cool quickly, ideally refrigerating within 1 hour. Keep at 4°C or below and eat within 24 hours. Reheat only once, until steaming hot throughout.