This is so easy, you would be surprised, and then sorry that you avoided cooking leeks all along!  This dish is served cold as a side dish and over several days, as it keeps well in the fridge. 

The ingredients for this recipe are 4 leeks, one cup of extra virgin olive oil, one small onion, one small carrot, half a lemon and half a cup of rice along with some salt to taste.  Wash the leeks well, remove the harder, green parts.  Chop the rest into slices and then halves for each slice if the leeks you have are thicker. Add finely chopped onions, finely chopped carrots, olive oil and the leeks all into a pot with a lid. Add the rice, squeeze the juice of the half lemon you got into the pot with the vegetables and finally add a cup of water.  You can then go ahead and cook this mixture with the lid on, over medium heat, checking the leeks and carrots once in a while. If at any point, you don’t have any water left in the pot but the carrots are still not cooked - still hard-, you may want to add some more water into the mix and continue cooking. Make sure never to leave the dish on heat, with no water in the mix.

When the vegetables are cooked, you can empty the pot into a serving dish and let it cool. You can easily refrigerate this dish and serve it as a side dish to meat, chicken or other main meals.

As they say in Turkey, “Afiyet olsun”.

Gulenden

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