Prasorizo: Silky Greek Leek and Rice with Lemon and Dill

⏱ 45 min · Serves 4

A humble Greek taverna classic that tastes far richer than its short shopping list suggests. Leeks are slowly softened in good olive oil until sweet and almost jammy, then simmered with rice until creamy. Finished with lemon, dill and a crumble of feta, it's comfort food you can make on a Tuesday for pennies.

Per serving: 470 kcal · 11.0g protein · 56.0g carbs · 23.0g fat

Ingredients

• 4 large leeks (about 900g), trimmed and sliced into 1cm half-moons
• 6 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 2 spring onions, sliced (optional)
• 200g medium-grain rice (Arborio or Greek glassy rice)
• 1 tbsp tomato paste
• 750ml hot vegetable stock
• 1 tsp fennel seeds, lightly crushed (optional)
• Juice of 1 lemon, plus wedges to serve
• 4 tbsp chopped fresh dill
• 1/2 tsp sugar
• Salt and plenty of coarsely ground black pepper
• 100g feta, crumbled (optional)

Method

1. Wash the sliced leeks well in a bowl of cold water to remove grit, then drain thoroughly.
2. Warm 4 tbsp of the olive oil in a wide, heavy pan over medium-low heat. Add the onion with a pinch of salt and cook 5 minutes until translucent.
3. Add the leeks and spring onions, stir to coat in the oil, cover and sweat gently for 12-15 minutes, stirring now and then, until collapsed, sweet and silky. Don't rush this: it's where the flavour comes from.
4. Stir in the tomato paste, fennel seeds and sugar and cook 1 minute until the paste darkens slightly.
5. Add the rice and stir for a minute so every grain is glossy. Pour in the hot stock, season with salt and a generous amount of black pepper, and bring to a simmer.
6. Cover and cook over low heat for 16-18 minutes, stirring twice, until the rice is tender and the mixture is loose and creamy rather than dry. Add a splash more stock or water if it tightens too much.
7. Turn off the heat. Stir through the lemon juice, the dill and the remaining 2 tbsp olive oil. Taste and adjust salt, pepper and lemon.
8. Cover and rest 5 minutes, then serve warm (not piping hot, as the Greeks do) scattered with feta, extra dill and lemon wedges.