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

Ingredients 

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 

Directions 

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. 

Note: 

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.