An interesting trivia says that leek-growing competitions were held in ancient Greece, with the largest of the plants offered to the gods.
Ingredients
60ml (1/4 cup) olive oil
4 leeks, white part only, finely chopped
4 spring onions, thinly sliced
3 garlic cloves, finely chopped
300g (1 1/2 cups) long-grain rice, rinsed, drained
125ml (1/2 cup) lemon juice
40g (1/4 cup) pine nuts, toasted
1/4 cup finely chopped dill
1/3 cup finely chopped flat-leaf parsley
extra virgin olive oil, to drizzle
feta cheese, crumbled, to serve (optional)
Method
1. Heat oil in saucepan over medium-high heat. Cook leeks, onions and garlic, stirring, for two minutes or until slightly softened. Season with salt and pepper. Add rice and cook, stirring, for a further minute or until grains are slightly translucent.
2. Add 60ml lemon juice and 600ml water, then bring to boil. Reduce heat to low, cover and cook, stirring occasionally to prevent rice sticking to the bottom, for 20 minutes. Turn off heat, cover and set aside for 10 minutes or until rice is al dente and the liquid has absorbed.
3. Stir in remaining 60 ml lemon juice and pine nuts, dill and parsley.