In large cast iron frying pan, gently heat olive oil.
Add onions and carrots and saute for 5 minutes.
Add looks and cook, stirring occasionally to prevent leeks from scorching.
When vegetables start to soften, add rice, hot water, lemon juice, salt, and sugar.
Cover and cook gently over low heat until rice and vegetables are tending and cooking liquid is absorbed, approx. 20 minutes. Avoid stirring during cooking, as this will disturbe starch in the grains of rice.
Remove from heat, cover with kitchen cloth or paper towel, and replace lid. This will help absorb any excess moisture.
Set aside to cool.
Transfer to serving dish, sprinkling with chopped dill if desired.
