Prasorizo - Rice With Leeks

Fresh, vibrant, and nourishing, Greek rice with leeks cooked with plenty of extra virgin olive oil, fresh lemon, and dill!

📝 Ingredients

• 180 ml (2/3 cup) extra virgin olive oil (+ extra for sauteing)
• 1 kilogram (2.2 pounds) leeks (leafy green parts removed )
• 100 grams (1/2 large) onion (minced)
• 3 small spring onions (finely chopped)
• 150 grams (3/4 cup) long-grain rice (such as Basmati)
• 150 grams (3/4 cup) short-grain-rice (such as Arborio)
• 1 bay leaf
• 2-3 tablespoons fresh dill (minced)
• 80 ml (1/3 cup) fresh lemon juice
• freshly ground pepper
• OPTIONAL: 1250 ml (5 cups) stock
• 1/2 lemon zest

👨‍🍳 Instructions

1. 1Chop leeks into 1½ cm (⅔-inch) thick slices.
2. 2Heat a generous splash of olive oil in a medium-sized cooking pot over moderate heat.
3. 3Add the onion and cook until soft and translucent.
4. 4Add the leeks and spring onions and raise the heat slightly. Season lightly with salt.
5. 5Saute until soft and translucent. Don't stir too often, allow the leeks to get some color.
6. 6Add the rice and cook for 2 minutes stirring with a wooden spoon.
7. 7Pour in 1250 ml (5 cups) hot water or stock.
8. 8Add the bay leaf, 125 ml (½ cup) of extra virgin olive oil (save the remaining olive oil for later), and season with salt and pepper.
9. 9Simmer covered over low heat until the rice is cooked. About 18-20 minutes.
10. 10Stir in the dill, fresh lemon juice, remaining olive oil, and lemon zest (if using).
11. 11Return to the heat for 1 minute. If too thick, add a splash of hot water; it will thicken even more as it stands. Then take the pot off the heat and let the food stand for 5 minutes before serving.
12. 12Serve with freshly ground pepper, a few extra drops of lemon juice, and a drizzle of raw extra virgin olive oil if you like.