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Leeks with Rice
from Madhur Jaffrey’s World Vegetarian Cook Book Ingredients:
900g leeks
8 tbsp Italian Risotto Rice
120ml olive oil
1 tsp salt
Freshly ground black pepper
2 tbsp lemon juice Method:
- Cut off and discard the tough dark green ends of the leeks. Cut the remaining white and pale green parts in half lengthways, and then across into 5cm slices. Wash thoroughly and drain well.
- In a wide pan, combine the leeks and 750ml water. Set over a high heat and bring to the boil. Turn the heat to medium high and cook for about 15 minutes, or until the leeks are tender.
- Add the rice, oil, salt pepper and lemon juice and 120ml of boiling water.
- Cook on medium-high, stirring now and then, for about 15 minutes or until the rice is just tender. Serve hot.