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.