INGREDIENTS
- ¼ cup olive oil
- 7-8 medium-sized, soft leeks
- 2 small fresh onions
- 1 big onion, chopped
- 1 small carrot, trimmed
- 2 cups of Carolina rice
- 5 cups of warm water
- 2 tablespoons of dill
- Juice from 1 lemon
- 2-3 tablespoons of olive oil
- Salt and some freshly trimmed pepper
INSTRUCTIONS
Remove the green part from the leeks and chop the white part in large slices.
In a deep frying pan or a big pot over medium heat, add the chopped leek and 1/4 of a cup water. Cook until it softens.
Αdd the olive oil and the chopped onion over medium fire and let the leek and the onion cook until they turn transparent. Add the white part from the small onions sauté for 1-2 minutes. Add the rice and we mix for one minute. Add the warm water, the carrot and lower the heat. Cook for 20 minutes. Gently stir.
After 15-16 minutes add 2-3 tablespoons of olive oil, the chopped dill, the chopped green parts of the onions, the lemon juice and some salt and pepper. Stir and remove from the fire.
