Rice with leeks and mushrooms
Leeks, mushrooms, herbs, sea salt and Horio Koroneiki variety olive oil in a recipe from chef Dimitris Skarmoutsos.
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Rice with leeks and mushrooms

INGREDIENTS

500 gr leeks (the white parts, cut into rings) 500 gr mushrooms ½ cup Horio Koroneiki Variety olive oil 2 cups of water 1 ¼ cup of no cooked rice 1 ½ cup of water or broth 1 tsp sea salt ½  bunch of fresh dill, finely chopped Juice of 1 lemon 1 tblsp Horio Cow butter (optionally)

DIRECTIONS

  1. Wash the leeks and cut the white parts into rings (2 cm).
  2. Cut the rings in half twice and drop them in a strainer and wash all the pieces with fresh water.
  3. Put the leeks in a pot, add Horio Koroneiki variety olive oil and 2 cups of water. Cover the pot with the lid and boil.
  4. Reduce the heat and simmer for 1 hour, stirring frequently with a wooden spoon.
  5. Add some extra olive oil in a skillet and sauté the mushrooms.
  6. Add 1 ½ cup of water or broth and boil.
  7. Add salt, rice and mushrooms. Cover the pot with the lid and cook for 15 minutes.
  8. Remove from the heat, add dill, lemon juice and Horio Cow butter (optionally) and let aside for 15 minutes so that the liquids to be absorbed.