Leeks with Olive Oil (zeytinyağlı pirasa)

     Turkish cuisine has a whole category of dishes in which vegetables cooked with olive oil and lemon juice are served cold. (Another is favas with olive oil.) Leeks cooked this way, besides being a delicious, classic hot-weather food, contain none of the common allergens. If you pay attention to how you source your rice, sugar and salt, they can easily be corn-free as well.

     1 onion, chopped

     2 carrots, sliced

     1/3 c. olive oil (See Oil in the Glossary)

     salt (See Salt in the Glossary)

     the white parts of 3 large leeks, cut into 1-inch chunks

     1 large potato, cut as if for french fries

     1/3 c. rice (See Rice in the Glossary)

     1 tsp. sugar (See Sugar in the Glossary)        

     2 lemons (See Juice in the Glossary)

     Gently saute the onion and carrots with a good sprinkle of salt and half of the olive oil just until the onions are softened and translucent.  Do not brown; set aside. In a large pot, gently saute the leeks in the remaining olive oil with another good sprinkle of salt until they have softened considerably. Do not brown.  Add the onions and carrots to the pot with the leeks; also add the potato, rice, sugar, juice from one lemon and 2-1/2 cups of water. Bring to a boil; stir in the rice and bring back to a boil. Cover, and simmer until the leeks are soft and the rice is cooked, 20-30 minutes. Adjust salt and lemon to taste; chill. Remove from the fridge a few minutes before serving to allow the olive oil to reliquefy.