Ingredients

• 1 lb. young leeks, white and pale green part, trimmed, split, well washed, and drained
• 3 tablespoons extra-virgin olive oil
• ½ cup chopped onions
• ½ cup chopped carrots
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons snipped fresh dill, divided
• 1 cup unsalted chicken broth or water, simmering
• ½ cup uncooked long-grain rice

Method

Cut leeks into 3/4-inch lengths, place in a colander, and rinse under cold running water. You should have about one quart.

Heat oil in a straight-sided skillet or saucepan. Add onion, cover, and cook over medium heat 5 minutes.

Add carrots, leeks, salt, pepper, and 1 teaspoon dill. Cover and cook 5 minutes more.

Add simmering chicken broth and bring to a boil. Stir in rice and simmer, covered, 15 minutes.

Place a paper towel over rice. Cover pan and place it over a flame tamer to continue cooking another 10 minutes [note: I just lowered the heat a little more and kept it on the same burner].

Gently fluff rice, adjust seasonings, and sprinkle with remaining dill.

Categories

rice, side dishes