Greek Leeks and Rice
A rich, aromatic rice dish with leeks makes a perfect meal as well!
Ingredients
- 1/4 cup olive oil or more
- 7 fresh leeks
- 3 scallions thinly sliced
- 3 garlic cloves grated
- 1 onion finely chopped
- 200 gr Arborio rice
- 6 cups water or broth
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1/4 cup fresh lemon juice or to taste
- 1 tsp salt
- 1 tsp freshly cracked black pepper to taste
Instructions
- Cut the dark green portions off of the leeks and discard them. Wash the leeks thoroughly, peeling offf a layer if needed. Cut off the root.
- Cut the leeks into rounds, not too thin. Place them in a bowl of cool water and rinse once again, drain.
- Finely chop the onion. Thinly slice the scallions. Grate or finely chop the garlic. If using fresh dill, chop the dill. Squeeze the lemons. Set aside.
- Prepare the hot water need for the broth, if using either vegetable or chicken broth is good. Otherwise, it is best to pour hot water into the pot instead of cold to continue the cooking process without interruption.
- Add the onion and olive oil to a large skillet and cook over medium-heat until soft and golden.
- Add the leeks and cook until softened. Season with a pinch of salt.
- Add the garlic and warm through for a few seconds until fragrant.
- Add scallions and cook until softened. About 1 minute.
- Add the rice, water, salt, pepper, and lemon juice. Bring to a boil. Reduce the heat to low and simmer for 20 minutes. If the mixture appears to dry, add more water or broth. The leeks and rice should have a creamy consistency.
- Add the dill and toss together.
- Serve with lemon wedges and drizzle with some Greek olive oil. Kali Orexi!