Servings 4
AuthorMyHorioTotal Time35 minsDifficultyBeginnerPrasorizo is a traditional Greek dish that consists of rice cooked with leeks. The name is a combination of two Greek words: "prasos," meaning leek, and "rizi," meaning rice. Prasorizo can be served as a side dish or as a main course, often accompanied by a squeeze of lemon juice for added brightness. It's a comforting and wholesome dish that highlights the Mediterranean flavors and the use of locally available ingredients in Greek cooking.
To make Prasorizo:
Rinse and drain rice. Set aside.
Cut the leeks in half lengthwise and slice them into half rounds about 1/2" (1 cm) thick, using both the white and light green parts.
Clean the leeks thoroughly, as they can often have dirt between the layers. Place them in a sink or bowl of water and swish them around to loosen any hidden dirt. Drain them in a colander.
Over medium heat, add 1/4 cup of extra virgin olive oil to a large saucepan or pot.
Add the onions, and cook until they are soft, for three to four minutes. Add the leeks, and cook until they are soft, for another three to four minutes.
Add the green onions and garlic, and cook until garlic is fragrant, about one minute.
Add dried dill, mint, salt, pepper, and rice.
Option: Add one tablespoon of tomato paste for more depth of flavor.
Stir with a wooden spoon, and continue to sauté for an additional two to three minutes, allowing the rice to slightly toast.
Pour in the water (or stock) and lemon juice. Bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 15 - 20 minutes or until all the liquid has been absorbed and rice is soft.
Uncover, taste, and adjust the salt and pepper if needed.
Serve with lemon wedges and drizzle with extra virgin olive oil.
Enjoy!
Ingredients
Directions
To make Prasorizo:
Rinse and drain rice. Set aside.
Cut the leeks in half lengthwise and slice them into half rounds about 1/2" (1 cm) thick, using both the white and light green parts.
Clean the leeks thoroughly, as they can often have dirt between the layers. Place them in a sink or bowl of water and swish them around to loosen any hidden dirt. Drain them in a colander.
Over medium heat, add 1/4 cup of extra virgin olive oil to a large saucepan or pot.
Add the onions, and cook until they are soft, for three to four minutes. Add the leeks, and cook until they are soft, for another three to four minutes.
Add the green onions and garlic, and cook until garlic is fragrant, about one minute.
Add dried dill, mint, salt, pepper, and rice.
Option: Add one tablespoon of tomato paste for more depth of flavor.
Stir with a wooden spoon, and continue to sauté for an additional two to three minutes, allowing the rice to slightly toast.
Pour in the water (or stock) and lemon juice. Bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 15 - 20 minutes or until all the liquid has been absorbed and rice is soft.
Uncover, taste, and adjust the salt and pepper if needed.
Serve with lemon wedges and drizzle with extra virgin olive oil.
Enjoy!