← Nouns Cooking · Greek

Ingredients

• 800 g leeks (white and pale green parts), sliced into 1 cm rings and washed
• 100 ml extra virgin olive oil
• 1 Onion, finely chopped
• 3 Spring onion, sliced
• 200 g medium- or short-grain rice
• 1 Bay leaves
• 750 ml hot vegetable stock or water
• 20 g Dill, chopped
• 1 Lemon, juiced, plus wedges to serve
• Salt
• Black pepper

Method

1. Heat the oil in a wide pot over medium heat and cook the onion, spring onions and leeks for 8–10 min, stirring, until soft and shiny.
2. Stir in the rice and bay leaf for 1 minute so the grains are coated in oil.
3. Pour in the hot stock, season, and bring to a simmer. Cover and cook on low for 15–18 min, stirring once or twice, until the rice is tender and the mixture is loose and creamy.
4. Stir in the dill and lemon juice, cover and rest for 5 min. Serve warm with extra lemon, olives and feta if you like.

Tips

• It thickens as it stands; loosen leftovers with a splash of hot water.
• Grit hides in leeks: wash the slices in a big bowl of water and lift them out.

Sources

Written in our own words after cross-checking these recipes:

Dimitras Dishes OliveTomato Real Greek Recipes