Rebecca’s recipe of the week: Greek Leeks | Canalside Community Food

This week’s recipe combines leeks with tomato-y rice to make a lovely salad.

Leeks à la Grecque
Serves 4 as a starter or part of a mezze.

3-4 leeks
300ml water
150l olive oil
1 heaped tablespoon tomato purée
1 heaped teaspoon sugar
salt and pepper (to taste)
60g white rice
1 lemon
12 black olives
parsley, chopped

Cut the ends off the leeks and slice them into 4cm lengths. Wash them well.

Put the leeks, water, olive oil, tomato purée, sugar, and salt and pepper into a medium-sized pan and bring to a boil. Cover the pan and cook for 5 minutes.

Add the rice to the pan and turn the heat down a little so it’s not boiling too furiously. Cover the pan again and cook for 8 minutes more. The rice should have absorbed most of the liquid.

Turn off the heat but leave the pan on the stove, covered, for another 10 to 15 minutes. After this time the rice should be cooked but firm.

While the rice is resting cut the lemon in half. Juice one half and slice the other half into thin slices.

Season the rice-leek mixture with the lemon juice and check whether it needs more salt or pepper. Once you’re happy with it put it into a nice dish and chill. When you’re read to serve it, garnish it with the lemon slices, olives and chopped parsley.

(Adapted from Jane Grigson, Good Things)