1 1/2 c  Long grain rice
6    Whole cloves
3    Whole black peppers
1/4 ts Turmeric
1/2 ts Salt
2 1/2 c  Water
1/2 ts Ground cardamom
2    Leeks (small)
2 tb Margarine
1    Carrot (medium), shredded
1 c  Frozen peas, thawed
1/4 c  Cashews
1/4 c  Raisins

Place rice, cloves, black peppers, turmeric, salt, cardamom, and water in a
2-qt. pan. Cover and bring to a boil over high heat. Reduce heat to low
and simmer about 20 minutes until the rice is tender and the liquid is
absorbed. Remove cloves and black peppers (or be prepared to warn your
guests to watch out for them while eating). While rice is cooking, wash and
trim leeks. Cut crosswise in 1/2″ thick slices, using the tender parts of
the green tops as well as the white. Separate into rings. Melt margarine in
a wide frying pan. Add leeks and shredded carrot and cook, stirring
occasionally, for 5 minutes. Add peas, cashews and raisins and cook for 3
minutes. When rice is cooked, stir in leek mixture. Turn onto a serving
platter and garnish with slices of 3 hard-cooked egg and parsley if
desired. Per serving, including eggs (which I dont use): 9 g protein, 49 g
carbohydrate, 138mg cholesterol, 321 calories. Notes: I leave out the eggs
and steam the leeks and carrots in the e, thus cutting out most of
the fat and all of the cholesterol.