Chicken stock
Leeks (1 lb. for each qt. of stock)
Rice (1/4 c. to each qt. of stock)
1 onion, chopped
Salt, pepper

Leeks are tricky; they need to be very thoroughly cleaned as they trap dirt in the layers of leaves. In order not to waste the good stuff, I usually gradually taper upward from the root in cutting off the tough bits and hold the leek under a stream of cold water. Then slice in half or quarters, depending on how fat a leek you have, and slice across in 1/4-inch or smaller pieces.

Saute the onions lightly in some chicken fat; add the stock and rice and bring to a boil. Add the chopped leeks and simmer until the rice is cooked. Adjust the seasoning (no garlic in this one).

The traditional garnish in Scotland is a plumped prune in each bowl, but prunes nowadays are so sweet that this is not to my taste. But you might like to try it once anyway.