Preparation

Carefully wash all the vegetables.

1. A chopper to fine-chop the dry onion saves us time. However, you can also use a knife to taste the onion while enjoying this recipe. It's up to you!
2. Fine-slice the leeks. Pay attention while slicing so the slices are similar. If the slices are uneven, the boiling time will differ, ending up with some boiled tender and some not-so-tender.
3. Slice the spring onion into small pieces. If the pieces are big, we need extra time, and the dry onion may get burnt.
4. Chop the dill but avoid slicing it in very fine bits as it will disappear when you mix it with the rest of the ingredients.
5. In medium heat add 50gr of olive oil into a big casserole. Let it warm up but not too much, we still need all the vitamins. Add the dry onion and stir it until it gets a golden colour.
6. Add the chopped spring onion. Stir it until it blends nicely with the mixture. Leave it on the heat for 2-3 minutes until it gets softer.
7. Now it's leeks turn to join the rest of the vegetables in the casserole. This step will last longer as we need to make the leeks less crunchy. Continue to stir up the mixture for 5 min. By this time, we notice that the leeks' mass is halved.
8. Add the tomato passata sauce, salt, and pepper. Keep stirring until we have a nice blend.
9. Add a good portion of water to the casserole and leave it to boil for 20 minutes appr. The difficulty of this step is to constantly keep an eye on the boiling mix. We don't want the leeks to become overboiled but to be able to pinch them with a fork easily.
10. When the leeks are almost ready we add the rice. Leave it there for another 20 min till it absorbs all the excess liquids. Don't forget to stir it often otherwise it will stick on the bottom of the casserole.
11. The last step is to add the fresh dill. Mix everything and the delicious leek rice is ready.

Leave the food to rest for 5-10 minutes before serving it. Bonne appetite!!