Greek Leek Rice (Prasorizo) – A Bright, Herby One-Pot Dish

Method

1. Cut the leeks into 1½ cm (⅔-inch) thick rounds.
2. Heat a generous drizzle of olive oil in a medium pot over medium heat. Add the minced onion and cook until soft and translucent.
3. Add the leeks and spring onions, raise the heat slightly, and season lightly with salt. Sauté until soft and lightly golden in spots, stirring occasionally.
4. Add both types of rice and stir with a wooden spoon for about 2 minutes, until the grains are well coated.
5. Pour in 1250 ml (5 cups) hot water (or stock), add the bay leaf, 125 ml (½ cup) of the olive oil (reserve the rest), and season with salt and pepper.
6. Cover the pot, reduce the heat to low, and simmer for 18–20 minutes, until the rice is tender and has absorbed most of the liquid.
7. Stir in the dill, lemon juice, remaining olive oil, and lemon zest (if using). Cook for 1 more minute.
8. If the rice seems too thick, add a splash of hot water. Remove from heat and let it rest, covered, for 5 minutes before serving.
9. Serve with extra freshly ground pepper, a few drops of lemon juice, and a drizzle of raw extra virgin olive oil, if desired.