500 gr leeks (the white parts, cut into rings)500 gr mushrooms½ cup Horio Koroneiki Variety olive oil2 cups of water1 ¼ cup of no cooked rice1 ½ cup of water or broth1 tsp sea salt½ bunch of fresh dill, finely choppedJuice of 1 lemon1 tblsp Horio Cow butter (optionally)
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