Wash the leeks carefully, because soil gets trapped between the leaves. Add the rice only once the vegetables are soft. Everything cooks in one pot, first over medium heat and then over low.
Ingredients
- 5 tbspsunflower oil (75 ml)
- 1onion, finely chopped
- 2carrots, cut into thin rounds
- 1 kgleeks (about 4 stalks), white and light green parts only, cut into 2 cm rings
- 1 tspsalt
- 150 grice (a little under one teacup), rinsed
- 1 tsppaprika, sweet
- 400 mlhot water
- to tasteblack pepper, ground
- to tastelemon juice, freshly squeezed
- 3 tbspparsley, finely chopped
You will need: a pot or deep frying pan with a lid, 3–4 litres
Method
Wash the leeks
Cut off the roots and the dark green tops of 1 kg of leeks. Cut the stalks into 2 cm rings, put them in a bowl of cold water and swish them around by hand. Leave for 5 minutes until the soil sinks to the bottom, then lift the rings out with a slotted spoon.
Don't pour the leeks out with the water, or the soil will end up back on them.
Cut the vegetables
Peel 1 onion and chop it finely. Cut 2 carrots into thin rounds, so they soften in the same time as the leeks.
Sauté the onion and carrots
Pour 5 tbsp of oil (75 ml) into the pot and heat it over medium heat. Add the onion and carrots and stir for 5 minutes, until the onion turns translucent.
Add the leeks
Add the chopped leeks and 1 tsp of salt. Cover and cook over medium heat for 10 minutes, stirring now and then, until the leeks are soft and have shrunk by half. The salt draws out their juices, so you don't need any water.
Fry the rice
Add 150 g of rice and 1 tsp of paprika. Stir for 2 minutes over medium heat, until the grains turn slightly translucent at the edges.
Paprika burns fast and turns bitter, so add it together with the rice and pour in the water right away.
Simmer with the lid on
Pour in 400 ml of hot water and sprinkle with black pepper to taste. When it boils, turn the heat to low, cover and cook for 15 minutes, until the rice is soft but still holds its shape. Don't stir during this time, or it will turn mushy.
Season with lemon
Take the pot off the heat. Add lemon juice to taste (start with 2 tbsp) and 3 tbsp of parsley. Stir gently and taste.
Add the lemon off the heat, or its flavour fades.
Let it rest
Cover and leave for 5 minutes, until the rice soaks up the last of the liquid. The dish should be moist, but not watery.
How to serve
Serve warm or lukewarm in a deep plate, with a lemon wedge on the side and a few olives.
How to store
In a closed container in the fridge, it keeps for up to 3 days. The rice soaks up liquid, so add 2–3 tbsp of water when you reheat it over low heat. Leeks turn watery in the freezer.
What you can swap
- Instead of parsley – the same amount of fresh dill.
- Instead of lemon juice – 1 tbsp of apple cider vinegar, added at the end.
- Instead of carrots – 1 red pepper, cut into strips and added with the onion.
Questions and answers
How do I wash leeks so there is no grit?
Cut them into rings and swish them in cold water. When the soil sinks to the bottom, lift the rings out with a slotted spoon.
The rice is hard and the water has run out. What should I do?
Pour in 50 ml of hot water, cover and cook for another 5 minutes over low heat. Repeat if needed.
Can leeks with rice be made the day before?
Yes, but add the lemon juice when you reheat it, so the flavour stays fresh. The dish also tastes good cold.
Is leeks with rice suitable for children?
Yes, if you leave out the black pepper and use less lemon. Well-sautéed leeks are soft and sweet.
Did you know?
Leeks with rice is a well-known Bulgarian meatless dish, made in leek season, from autumn to spring.
Per serving (approx.): 420 kcal · protein 6 g · fat 17 g · carbohydrates 59 g