COOKING WITH GALA

GALA'S SLOW LEEKS

2 pounds leeks, roots trimmed, thick outer skins removed
1/3 cup chopped onion
1/4 cup extra virgin olive oil
2 medium carrots, peeled and sliced
2 tsp. sugar
1 Tbsp. rice, preferably medium-grain
Salt and freshly ground pepper
Juice of 1/2 lemon, or more to taste
1/4 cup chopped flat-leaf parsley

Soak the leeks in warm water for 30 minutes, drain, cut into 2 inch lengths, rinse again (to remove any sand) and drain well.

Combine the onion, olive oil, and carrots in a large, heavy casserole and cook over medium heat, stirring, for 2 to 3 minutes. Stir in the leeks and sugar, cover tightly with foil or a lid, and reduce heat to low. Cook for 20 minutes (you may need to add a tbsp of water if there is not enough moisture).

While the leeks are cooking, soak the rice in hot water to cover for 10 minutes and drain, then add to the leeks, season to taste and cook (tightly covered) for another 20 minutes.

Remove from heat, add the lemon juice, leave uncovered to cool, then place on a serving dish. Serve at room temperature or chilled. Serves 6.

Gala's note: aside from leeks, any type of vegetable can be cooked this way - try celery, carrots, turnips, beans. Just be sure to use a heavy, well sealing pot than can distribute heat evenly and you will have a tasty caramelized finished product. These are great served at room temperature the next day! A favorite to serve on toasts with a little Gorgonzola cheese on top.