Leek Rice

This is a delicious and traditional Greek dish from Evia. It can be eaten as a side dish or main dish. Rice becomes the ideal accompaniment to delicious leek. This dish is usually served with any type of salted preserve (herrings, anchovies, etc.)

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300 gr of Carolina rice
4 leeks, approximately 800g
1 tbs of tomato paste
300 ml of oil
1 bunch of dill
a little mint
salt and pepper


  • Remove the outer leaves and roots of the leeks. Wash very well in order to remove all traces of dirt, which may be present, and chop into pieces about 4-5 cm long.

1.  Heat a pan of water and throw in the leeks, allowing them to boil for a time. Remove the pan and drain the leeks well.

2.  Heat olive oil in a pan and when it is quite hot add the leeks; allow to soften, stirring with a wooden spoon.

3.  Add the tomato paste mixed with water, salt and pepper to taste, dill and enough water to half cover the leeks.

4.  Simmer slowly; before the leek is cooked add the rice. Simmer until rice  is ready.

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