Leeks are a member of the lily family and share the Allium genus with garlic and various onions. In ancient Greece, there were leek-growing competitions and the largest ones were offered to the gods. Greeks have added them to many recipes, including this vegetarian rice dish.
- 60 ml (¼ cup) olive oil
- 4 leeks, white part only, finely chopped
- 4 spring onions, thinly sliced
- 3 garlic cloves, finely chopped
- 300 g (1½ cups) long-grain rice, rinsed, drained
- 125 ml (½ cup) lemon juice
- 40 g (¼ cup) pine nuts, toasted
- ¼ cup finely chopped dill
- ⅓ cup finely chopped flat-leaf parsley
- extra virgin olive oil, to drizzle
- feta cheese, crumbled, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 10 minutes
Heat oil in a saucepan over medium–high heat. Cook leeks, onions and garlic, stirring, for 2 minutes or until slightly softened. Season with salt and pepper. Add rice and cook, stirring, for a further minute or until grains are slightly translucent.
Add 60 ml (¼ cup) lemon juice and 600 ml water, then bring to the boil. Reduce heat to low, cover and cook, stirring occasionally to prevent the rice sticking to the bottom of the pan, for 20 minutes. Turn off heat, cover and set aside for 10 minutes or until rice is al dente and the liquid has absorbed.
Stir in remaining 60 ml (¼ cup) lemon juice and pine nuts, dill and parsley. Divide among bowls, drizzle with oil and serve with feta, if desired.
Photography by Anson Smart.
As seen in Feast magazine, November 2011, Issue 3. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.