AppiSToS

Lemony leek rice with dill: an easy meal for four

Sweet leeks, rice and lemon in one pot, with small additions of water to control the texture.

Ingredients

• 4 large leeks, cleaned, about 700 g
• 200 g Carolina rice, rinsed
• 1 finely chopped onion and 4 tbsp olive oil
• 650 ml hot water to start, plus more as needed
• Juice of 1 lemon, 3 tbsp chopped dill, salt and pepper

Step by step

1. Split the leeks lengthways and rinse thoroughly between the layers. Slice into rounds.
2. Soften the onion in olive oil for 3 minutes. Add the leeks and cook over medium heat for 8–10 minutes, stirring.
3. Add rice and hot water. Simmer partly covered for about 18–22 minutes until the rice is tender. Add a little hot water if it dries out earlier.
4. Remove from the heat while still slightly juicy. Add dill, pepper and lemon juice gradually. Rest for 5 minutes before serving.

At the table

Serve with olives or optional feta. Feta contains milk and changes the dairy-free version. Cooking time depends on the rice and heat; taste a grain to check.

Do not leave cooked rice unrefrigerated for hours. Divide leftovers into small shallow containers and refrigerate promptly, within two hours.

English translation of the Greek edition · Read in Greek