Prasórizo — Leek and Rice with Lemon

Clean the leeks thoroughly. Trim off the dark green parts and the root end. Slice the white and light green parts into 1 cm thick rounds.

In a large pot or Dutch oven, heat the Greek Extra Virgin Olive Oil over medium heat. Add the sliced leeks and sauté for 10-15 minutes, stirring occasionally, until they are very soft and translucent. Do not let them brown.

Add the short-grain rice to the pot and stir for 2 minutes, coating the grains with the oil and leeks.

Pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Remove the pot from the heat. Stir in the fresh lemon juice and chopped fresh dill. Season with salt and black pepper to taste.

Let the Prasórizo rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining liquid.