1 and 1/2 coffee cups olive oil
1 and 1/2 glass water
1 kilo leeks
1 medium carrot
1 medium onion
1 soup spoon rice
1/2 coffee spoon salt
the juice of half a lemon
Remove the head and the very dark green section of the leeks, and cut into 5 cm. lengths. Wash. Cut the onion and the carrot into slices.
Heat the oil in a saucepan, and in it cook the onion and carrot for 2 minutes. Add the leeks, water, salt, lemon juice and cook on a low heat for 30 minutes. Add the rice and continue to let cook for 12 to 13 minutes. Serve when cool.