Ingredients (for 4)

500 g leeks

2 carrots

1/2 tea glass olive oil

1 tablespoon tomato paste

1/2 tea glass rice (washed)

2 cups hot water

2 teaspoons salt

1 teaspoon black pepper

Juice of half a lemon (optional)

Description

Clean the leeks by removing the outer leaves and roots, wash them thoroughly, and slice them diagonally. Peel and slice the carrots into rounds or diagonal pieces.

Heat the olive oil in a wide pot. Add the carrots first and sauté for a few minutes. Add the tomato paste and continue to sauté until fragrant.

Add the sliced leeks and sauté for another 2-3 minutes until they begin to soften. Add the washed rice, salt, and black pepper.

Pour in the hot water and lemon juice. Close the lid and bring to a boil.

Once boiling, reduce the heat to low and simmer for about 20-30 minutes until the leeks and rice are tender. Serve warm or cold, garnished with fresh parsley if desired.