Directions
Cut off and discard the dark green section of the leeks.
Cut the remaining white and pale green parts into halves lengthwise and then crosswise into 1/4 - 1/3 inch slices.
Wash thoroughly in a sink filled with water; put in a colander to drain.
In a wide pot, combine the leeks and water. Set over high heat and bring to a boil.
Turn the heat down to medium-high and cook for about 15 minutes, or until the leeks are tender.
Add the rice, oil, salt, pepper, lemon juice, and another ½ cup of boiling water.
Cook on medium-high heat, stirring now and then for another 15 minutes, or until the rice is just tender. Serve hot.
Recipe Note
If you like, some sliced carrots and celery may be added to the leeks before boiling.
