World Vegetarian Again Proves It Is the Most Useful Cookbook I Own — Greek Leeks with Rice (Prassorizo)

After making the Farmer's Market Chowder, I had two leftover leeks that I had no idea what to do with.  Should I make another soup?  Or cook a butternut squash and leek risotto (or just leek risotto) to use up some arborio rice as well?  I ended up consulting a few Cook's Illustrateds, as well as summer Vegetarian Times issues, and then finally turned to a few cookbooks for inspiration.  Not surprisingly, Madhur Jaffrey's World Vegetarian had a recipe — Leeks with Rice (Prassorizo) — that seemed easily adaptable to the ingredients I had at home.  

The recipe stated that it would create a "scrumptious lemony creation in which the rice helps to bind the leeks together."  I would say that description was pretty accurate, except that the modifications I made to the recipe probably made it a little too lemony and maybe a little too rice-heavy.  I ended up using the same amount of arborio rice, olive oil, water, and lemon juice called for in the original recipe, but instead of using 6 "good-sized" leeks, or 2 pounds of leeks, I ended up using only 2, somewhat not-good-sized leeks (particularly after sitting in the fridge for a few days) I had on hand.  I didn't think that the smaller amount of leeks would make a huge difference, especially because I end up using far fewer leeks than generally called for in recipes for some reason (are leeks that more giant sized compared to "traditional" leeks??  Or maybe I use more of the light green parts than I should?).  Unfortunately, using fewer leeks did seem to make a difference, and toward the end of the cooking process, I ended up removing approximately 1 cup of the liquid from the simmering mixture to achieve the risotto-like texture called for in the recipe instead of what looked like a soup-like dish.  Perhaps given the partial removal of the olive oil, or just because I had used only two leeks, the dish was a little too lemony for my taste.  I still ended up eating two servings of the dish, and Andy finished the rest in two different settings, so perhaps I will make the dish again but by actually properly modifying the recipe or following the original proportions.  In the mean time, I know that World Vegetarian will be the first cookbook I open when I am trying to use up leftover ingredients!