Everything you’ll need Leek Rice
- 1/4 cup olive oil
- 7-8 medium, tender leeks
- 2 spring onions
- 1 small onion, finely chopped
- 1 small carrot, grated
- 2 cups Carolina or long-grain rice
- 5 cups warm water
- 2 tbsp fresh dill
- 1 lemon (juice)
- 2-3 tbsp olive oil (for finishing)
- Salt, freshly ground pepper
Instructions
- Remove the green parts from the leeks, slicing only the white sections into thick rounds.
- In a deep, large pan or wide pot over medium heat, add the leek slices along with a quarter cup of water. Steam until they soften and absorb most of the water.
- Add olive oil and the chopped onion to the pan, keeping the heat medium. Sauté until the leeks and onion are translucent, releasing their natural sweetness.
- Finely chop the white part of the spring onions, add to the pan, and sauté for another 1-2 minutes.
- Add the rice, stirring for about a minute to coat it with oil.
- Pour in the warm water and, once it begins to boil, add the grated carrot. Lower the heat to a gentle simmer.
- Partially cover the pot and simmer for about 17 minutes, stirring occasionally to avoid breaking up the leeks. Season with salt and pepper towards the end of cooking.
- At around 15-16 minutes, add 2-3 tbsp olive oil, chopped dill, green parts of the spring onions, and the lemon juice. Stir well and remove from heat.
- Cover the pot with a clean towel, place the lid on top, and let it sit for 10 minutes to allow the rice to absorb the remaining moisture.
- Pair the leek rice with a bit of Greek yogurt on the side. Optionally, you can make a variation by adding chopped or grated tomatoes to the same ingredients for a tomato-based version.
Enjoy!
Source: Argiro Barbarigou
