Trim and cut leeks. Use just the white parts. The green parts are too tough for this dish. Rinse well in a colander as they hold lots of dirt between rings.
3-4 leeks sliced
On medium heat add olive oil to a pan and add onions. Cook for about 6 minutes until they are fully wilted and are just about to turn tan.
1/3 cup olive oil, 1 medium onion chopped
Add the leeks and saute for another 5 minutes or so. Cook until the leeks have fully wilted. They should just begin to caramelize. Add the rice and saute for another minute or so.
3/4 cup medium grain rice, 1 tsp salt, pepper, zest of one lemon
Add the water, bring to a boil, cover, and simmer for 25 minutes. At that point it should look a bit watery. That’s ok. It absorbs.
4 cups water
Add the lemon juice, green onions, 3/4 of the dill, and give it a good stir. Let sit uncovered for another 10 minutes off the heat and the liquids will absorb.
4 green onions sliced, juice of one lemon, bunch of dill
To serve, spoon some on a plate, top with some of the remaining dill. You can also crumble some feta on top like the photo below or drizzle a bit more olive oil.
