Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Marina Liveriadou's Leeks with Rice - Greece
By Chef Madhur Jaffrey


6 large Leeks (2 pounds) 
3 cups Water 
1/2 cup Arborio Rice or any medium grain rice 
1/2 cup Olive Oil 
1 teaspoon Salt 
1 teaspoon Fresh Ground Black Pepper 
2 tablespoons Lemon Juice 


Cut off and discard the dark green section of the leeks. 

Cut the remaining white and pale green parts into halves lengthwise and then crosswise into ¼-1/3 inch slices. 

Wash thoroughly in a sink filled with water; put in a colander to drain. 

In a wide pot, combine the leeks and water. Set over high heat and bring to a boil. 

Turn the heat down to medium-high and cook for about 15 minutes, or until the leeks are tender. 

Add the rice, oil, salt, pepper, lemon juice, and another ½ cup of boiling water. 

Cook on medium-high heat, stirring now and then for another 15 minutes, or until the rice is just tender. Serve hot. 


Somewhere between a risotto and a vegetable dish, this is a scrumptious lemon creation in which the rice helps to bind the leeks together, You may serve it either as a first course or as part of a Mediterranean meal. 

If you like, some sliced carrots and celery may be added to the leeks before boiling.