Risotto is, in my opinion, the ultimate comfort food.
But sometimes I want comfort food but can’t face the cheese in risotto or can’t be bothered with all the stirring.
That’s when I make this lemony leek and rice dish from Greece, which I originally found in a vegetarian cookbook by Madhur Jaffrey. It’s light and fresh and, as an added bonus, both vegan and gluten-free. I no longer own the cookbook, but the recipe was a keeper.
It may not be the most aesthetically pleasing dish in the world (or perhaps my photography doesn’t do it justice), but it truly tastes great.
What is your favourite comfort food?
- 900g leeks (about three good-sized leeks)
- 750ml water
- 100g arborio rice
- 125ml boiling water, extra
- 125ml olive oil
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons lemon juice
- Cut off any damaged parts of the leeks.
- Cut the remaining white and green parts into halves lengthwise and then crosswise into 1cm slices.
- Wash thoroughly in a sink filled with water then put in a colander to drain.
- In a large saucepan, combine the leeks and 750ml of water.
- Set over high heat and bring to the boil.
- Turn the heat down to medium and simmer uncovered, stirring occasionally, for about 15 minutes, or until the leeks are tender.
- Add the rice, oil, salt, pepper, lemon juice, and 125ml of boiling water.
- Simmer, stirring now and then for another 15 minutes, or until the rice is just tender.
- Serve hot.
- Serves 4-6 as a side dish