Leeks with Rice
Fest Magic non-stick semi deep casserole with glass lid N28cm. – Click here
Ingredients (for 4 servings)
1½ φλ. (355 ml) Long grain rice
500 gr. Cut into slices 3 leeks
3 tbsp. Minced finely chopped (keep a little fresh for serving)
3 tbsp. Fresh chopped mint or 1½ tbsp. dried
1 Finely chopped onion
1000-1200 ml. Vegetable dough
1½ tbsp Sugar
80 ml. Lemon juice (1-1½ lemon)
100 ml. Olive oil for cooking plus 50 ml. extra virgin for serving
1 tbsp. Salt – ⅛ etc. Pepper
1.Prepare all the ingredients and put the oil in Fest’s non-stick semi deep casserole in medium heat. Once it has warmed up, add the chopped onion, mix well and add the sugar. Once it starts to turn brown, in 3 minutes, add the leek and sauté it together with the onion for another 5 minutes.
2. Add the rice and sauté it together with the leek-onion mixture for 1 minute. Then add about 900 ml of the broth and mix well. Once it boils, add the dill, mint, salt and pepper, and mix again. Then lower the heat to simmer and put the glass lid on the Fest non-stick semi deep casserole.
3. In about 15 minutes and as the rice has drunk the most juice in the food, add the lemon and stir, again covering for the last 4-5 minutes. If you see that you need more broth / water, fill it.
4. Try to see in 20 minutes that your rice has become and has little liquid left in the pot, which will drink it during the natural cold. Remove the food from the heat and keep it covered for at least 15-20 minutes, until it drinks all the liquid and is at a temperature where you can enjoy its flavors. Try and fix in salt and lemon.
Serving in each dish add a little fresh olive oil, sprinkle a pinch of fresh chopped dill on top and be sure to rub a little freshly ground pepper. Accompanied by delicious feta.