Braised Leeks with Olive Oil and Rice

A simple little thing (the hardest part is cleaning the leeks) but delicious. The sweetness of the carrots really comes through, and the reserved olive oil adds a nice touch. Good with sautéed or roast poultry or meats.

Other vegetables you can prepare this way: Belgian endive (cut in half the long way), bok choy, and chard are all good.