Leeks with Olive Oil

1 bunch of leek, washed and cut into chunks
2 carrots, sliced in circular shapes
1 onion, chopped
1 potato, sliced in cubes
1 tsp tomato paste (optional) - I prefer putting this in.
1 cup of peas (optional)
½ cup rice, washed and drained
1 cup hot water
3 tbsp olive oil
1 tbsp salt
½ tsp sugar
pinch of cumin, black pepper, and paprika
1 clove of garlic, minced


Place olive oil and onions in a pot and sauté them till the onions turn light brown. Then add tomato paste (optional) and saute the mixture a few more minutes.
Add sliced potatoes, 1/2 tbsp of salt and 1 cup of hot water. Let it simmer 5 minutes. Now add carrots and let it simmer 5 more minutes.
At last add garlic and chopped leeks - a few tablespoons of water if necessary. Remember this is not supposed to be too watery.
Slowly cook them over slow heat for 3-4 minutes. Stir in rice and sauté for 1-2 minutes, and then add some more hot water, salt, spices and sugar. Cook till rice becomes soft, for about 15 minutes over low heat.
Let leeks with olive oil cool in the pot. Then place into a serving plate. Drizzle some lemon juice and olive oil on top. Remember this is an awesome refreshing side dish served chilled overnight with lots of lemon juice. I sometimes serve it next to some noodles as an entree.