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LEMONY LEEK RICE
Υλικά
- 1 kg leeks
- 250 g medium-grain rice
- 1 dry onion
- 1 garlic clove
- 1 tbsp fresh tarragon, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 lemon (juice and 2–3 strips of zest)
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp chili pepper, finely chopped
- 1 pinch crushed red pepper flakes
- 60 ml white wine
- 100 ml olive oil
- Salt and freshly ground black pepper
Εκτέλεση
Clean and wash the leeks thoroughly. Cut them into medium-sized pieces and set aside.
Heat the olive oil in a large pot and sauté the onion and garlic until softened and glossy.
Add the leeks and stir gently until they soften and release their natural sweetness.
Deglaze with the white wine and, once the alcohol has evaporated, add the thyme, bay leaves and lemon zest.
Pour in enough cold water to cover the leeks well (about 800 ml). Season with salt and pepper and cover the pot.
Simmer over low heat until the leeks become tender.
Rinse the rice thoroughly under running water to remove excess starch. Add it to the pot, stir gently and cook over low heat for another 20 minutes with the lid on.
Once the rice is cooked, remove the thyme, bay leaves and lemon zest.
Add the lemon juice, tarragon, parsley, dill, chopped chili pepper and a pinch of crushed red pepper flakes. Stir gently, taste and adjust the seasoning if necessary.
Remove from the heat and allow the dish to rest for a few minutes so the flavors can meld while keeping the rice pleasantly moist.
Serve warm, drizzled with a few drops of extra virgin olive oil.
TIPS:
- Rinsing the rice thoroughly helps keep it light and fluffy.
- If fresh tarragon is unavailable, substitute it with ½ tsp dried tarragon.
- When using lemon zest, avoid the white pith, as it can add bitterness.
- Check the liquid level during cooking and, if necessary, add a little more hot water to keep the dish moist.
