* 1 pound (450 g) leeks sliced in ½ inch wide slices white and pale green parts only *(I used the darker green parts too)* * 1/3 cup olive oil * 2 tablespoons chopped dill *(I didn’t have any and subbed dried parsley)* * 2 teaspoons tomato paste * ½ cup medium grain rice uncooked * 1 ¼ cup boiling water, more as needed * salt and pepper as needed * Lemon for serving
Wash and slice the leeks. Place the leeks in a pot of boiling water and boil for 2-3 minutes. Strain leeks and set aside. *(I skipped this step.)* In a pot or deep pan, heat the olive oil on medium low heat and add the leeks and sauté until leeks are soft. Add the dill and the tomato paste and stir, then add the rice and about 1 ¼ cup of hot water. Add salt as needed and mix well. Cover and simmer at low heat for about 20 minutes. Add additional hot water as needed. Turn off the heat and let it sit for 10 minutes with the lid on. Serve with a few drops of lemon juice and freshly ground pepper.
* 1 pound dry lentils * 2 onions chopped * 1½ tablespoon olive oil plus more for drizzling * 2-3 garlic cloves cut in big chunks * 1-2 bay leaves * 2 tablespoons tomato paste *(I didn’t have any and used half a big can of crushed tomatoes)* * Salt/Pepper * Red wine vinegar for adding during serving
Sauté onion in 1 ½ tablespoons of olive oil until soft. Place lentils in a pot adding just enough water to cover them well. Bring to a boil and then dump the water. Place lentils in the pot with about 4 cups fresh water, the onion, garlic, bay leaf and pepper. Add the tomato paste and mix until well blended. Simmer for about 40 minutes covered (it maybe more) until soft and thick. Serve with a spoonful of olive oil and a drizzle of red wine vinegar, add salt as needed. You may accompany with feta cheese or cured fish or olives.
**Mushrooms with parsley**
* Four large portobello mushrooms, sliced (or about 4 cups fresh mushrooms total volume, any kind of mushroom) * About 3 tbsp fresh parsley, chopped * 4 tbsp olive oil * .5 tbsp butter (optional) * Salt and pepper to taste * White cooking wine, a splash (or use water or broth) * 3 tbsp capers, optional
Heat olive oil and butter in pan. Slice the mushrooms. Add the mushrooms to the pan and allow to cook through. They will give off some liquid as they cook. Once all the mushrooms are cooked and the liquid has evaporated, splash in some cooking wine (or water/broth). Add the parsley and capers. Let simmer on low heat for five more minutes, then serve.
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Recipes:
**Leek rice (prasorizo) via** [**Olive Tomato**](https://www.olivetomato.com/greek-leeks-rice-prasorizo/)
* 1 pound (450 g) leeks sliced in ½ inch wide slices white and pale green parts only *(I used the darker green parts too)*
* 1/3 cup olive oil
* 2 tablespoons chopped dill *(I didn’t have any and subbed dried parsley)*
* 2 teaspoons tomato paste
* ½ cup medium grain rice uncooked
* 1 ¼ cup boiling water, more as needed
* salt and pepper as needed
* Lemon for serving
Wash and slice the leeks. Place the leeks in a pot of boiling water and boil for 2-3 minutes. Strain leeks and set aside. *(I skipped this step.)* In a pot or deep pan, heat the olive oil on medium low heat and add the leeks and sauté until leeks are soft. Add the dill and the tomato paste and stir, then add the rice and about 1 ¼ cup of hot water. Add salt as needed and mix well. Cover and simmer at low heat for about 20 minutes. Add additional hot water as needed. Turn off the heat and let it sit for 10 minutes with the lid on. Serve with a few drops of lemon juice and freshly ground pepper.
**Tomato lentils (fakes) via** [**Olive Tomato**](https://www.olivetomato.com/greek-lentil-soup-fakes/)
* 1 pound dry lentils
* 2 onions chopped
* 1½ tablespoon olive oil plus more for drizzling
* 2-3 garlic cloves cut in big chunks
* 1-2 bay leaves
* 2 tablespoons tomato paste *(I didn’t have any and used half a big can of crushed tomatoes)*
* Salt/Pepper
* Red wine vinegar for adding during serving
Sauté onion in 1 ½ tablespoons of olive oil until soft. Place lentils in a pot adding just enough water to cover them well. Bring to a boil and then dump the water. Place lentils in the pot with about 4 cups fresh water, the onion, garlic, bay leaf and pepper. Add the tomato paste and mix until well blended. Simmer for about 40 minutes covered (it maybe more) until soft and thick. Serve with a spoonful of olive oil and a drizzle of red wine vinegar, add salt as needed. You may accompany with feta cheese or cured fish or olives.
**Mushrooms with parsley**
* Four large portobello mushrooms, sliced (or about 4 cups fresh mushrooms total volume, any kind of mushroom)
* About 3 tbsp fresh parsley, chopped
* 4 tbsp olive oil
* .5 tbsp butter (optional)
* Salt and pepper to taste
* White cooking wine, a splash (or use water or broth)
* 3 tbsp capers, optional
Heat olive oil and butter in pan. Slice the mushrooms. Add the mushrooms to the pan and allow to cook through. They will give off some liquid as they cook. Once all the mushrooms are cooked and the liquid has evaporated, splash in some cooking wine (or water/broth). Add the parsley and capers. Let simmer on low heat for five more minutes, then serve.