Prassorizo--Rice with Leeks

Rice in Greek cooking usually brings to mind stuffed grape leaves, which are a bit too heavy for the plaki. Instead, this rice dish is a cousin of the pilafs of Middle Eastern cooking that greatly influenced Greek kitchens over the centuries. The slow simmering broth fairly melts the leeks into a mouthwatering puree. For a terrific lunch or supper menu, add a dollop of unflavored fat-free yogurt, another Greek staple, and a green salad.

• 1 tablespoons olive oil
• 1 cup coarsely chopped leeks, white part only
• 1 clove garlic, minced
• 1/8 teaspoon cayenne pepper
• 1 cup long grain rice
• 3 cups hot low-fat chicken broth or water
• Salt and pepper to taste
• 1 tablespoon chopped, fresh dill