Cut off roots from bulb end of leeks. Remove tough outer leaves and trim tops. Slice lengthwise and wash thoroughly under running water. Cut into 1-in. Pieces. Saut carrots and rice in the oil for 5 minutes. Add remaining ingredients and cook; covered, on low-medium heat until tender. Refrigerate. Serve at room temperature as an appetizer or a salad. From: Nancy Berry (CWBJ78A)
