Leeks with Bulgur Braised in Olive Oil

Ingredients:

• 2 lbs leeks
• 2 medium carrots
• 5-6 tablespoons extra virgin olive oil
• 2 tablespoons coarse size #4 bulgur (cracked wheat)
• 1 tablespoon tomato paste
• 1 ½ cups hot water
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• salt to taste

Directions:

• Remove tough outer leaves from leeks. Cut off the roots. Cut into ½ inch slices. Wash several times with plenty of water to remove all soil. Drain well. Peel and cut carrots into slices 1/8 inch thick.
• In a heavy saucepan put oil, leeks and carrots. Cover the pot and sauté them over medium to low heat for about 20 minutes, stirring occasionally.
• Add tomato paste, bulgur, water, salt and sugar. Simmer over low heat for 30-45 minutes until vegetables are soft.
• Add lemon juice, remove from heat. Add salt and water if necessary. It should be in a sauce but not soupy. Serve at room temperature.

Bon Appetit!