Cooking rice with leek in the Greek way is one of Mr. 197’s favorites. I used not to eat leek that much until Mr. 197 shared how much he misses and loves this dish.
Then I find out that making Greek leek rice is super easy and simple. There are no fancy ingredients in this recipe, and little hands-on time, it’s also a vegetarian/vegan (if you use vegetable stock instead of chicken stock), diary-free, and gluten-free recipe.
By the way, don’t miss out on the lemon juice at the end before you serve. The lemon juice makes a difference to the whole dish, it enhances the flavors so nicely.
Greek Leek Rice
Simple ingredients, delicious and quick meal ideas!
Ingredients
- 1 Leek
- 1 Onion
- 150 g Long grain rice Use a small cup/glass, and use the same cup/glass to measure the water/stock. (The rice to liquid ratio is 1:1.2)
- 180 mL Chicken stock Use vegetable stock for vegetarian/vegan
- 1 tsp Olive oil
- 1 tbsp Dill finely chopped
- Black pepper
- 1 Green onion
- Lemon juice
Instructions
- Cut the onion into small cubes and leek into slices.
- In a pot, turn the heat to medium-high. Add a tsp of olive oil.
- Add the onion to the pot, stir-fry until golden.
- Add the leek and stir-fry for 2 minutes.
- Add the rice to the pot, and some black pepper too. Mix well.
- Add the chicken stock to the pot. (The rice and chicken stock ratio is 1:1.2)
- Once it's boiling, cover it with a lid. Reduce the heat to low, and cook for 15 mins.
- Open the lid and mix. If the rice is not cooked, add more water and cover the lid to cook for another 5 mins.
- Once it's ready, add some green onion on top and squeeze some lemon juice too. Ready to serve!
Erm, this recipe is neither vegan nor vegetarian!
Thanks for pointing that out! 🙂 The recipe can easily be adjusted to a vegetarian/vegan option, and we have edited the content to reflect that.