Leek with olive oil

Ingredients for 4 servings:

• 1 kg leek
• 1 handful of rice (long grain)
• 1 tsp salt
• 50 ml olive oil, good (extra virgin)
• 1 tsp sweet paprika powder
• 250 ml water
• 1 lemon(s)
• 1 carrot(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Classics of Turkish cuisine

Clean the leek and slice diagonally into approximately 1 cm wide slices. Peel the carrot and slice diagonally (thinner, of course!). Combine all ingredients except the rice in a pot and simmer gently over low heat. Avoid stirring too much; the leek should still be whole slices on the plate at the end. When the leek begins to soften (it should take about 30 minutes), add the rice and simmer until tender. This dish is served lukewarm or cold, never hot. A drizzle of lemon juice can be added to taste. The amount of olive oil is approximate; I always use two tablespoons with a wooden spoon.