A delightful Mediterranean-inspired dish featuring tender leeks, sweet carrots, and aromatic rice, perfect for a light meal or side dish.
Prepare the leeks by trimming the ends, removing the tough outer layers, and slicing them into 3/4-inch pieces.
Soak the leeks in water for a few minutes to remove any dirt trapped between the layers.
Peel and slice the carrots into thin rounds.
Try to keep the slices uniform for even cooking.
Heat the olive oil in a heavy-bottomed pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the leeks and carrots to the pan and sauté for 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the rice, sugar, salt, juice of half the lemon, and water to the pan. Stir to combine.
Taste the liquid and adjust the seasoning if needed before simmering.
Cover the pan and simmer on low heat for 30 minutes, checking occasionally to ensure there's enough liquid.
Add a splash of water if the mixture becomes too dry during cooking.
Once the rice is tender and the liquid is absorbed, remove from heat and let it cool slightly.
Letting the dish rest allows the flavors to meld together.
Serve the dish warm or at room temperature, garnished with a drizzle of olive oil and a squeeze of fresh lemon juice.
Pair with crusty bread for a complete meal.
