LEEKS AND RICE COOKED TOGETHER WITH OLIVE OIL UNTIL SOFT AND FULL OF FLAVOR

This is a simple dish made with leeks and rice, cooked together with olive oil until everything softens and comes together. It’s similar to spanakorizo and lahanorizo, just built around leeks. It’s a lighter dish, but still very satisfying.

It’s just leeks and rice, but the way they cook together makes it more than it sounds. The leeks soften, the rice soaks everything up, and it turns into a really comforting dish.

To whip up a batch, gather a handful of simple items: leeks, rice, olive oil, vegetable broth, and a pan.

What makes prasorizo truly special is its adaptability. You have the freedom to personalize the dish according to your taste preferences. Add extra ingredients like dill or parsley. Maybe some lemon zest for a tangy twist. I do this below. Or introduce a hint of heat with a dash of chili flakes.

Here’s the recipe

Prasorizo – Greek Leeks and Rice

LEEKS AND RICE COOKED TOGETHER WITH OLIVE OIL UNTIL SOFT AND FULL OF FLAVOR

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 36 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: Greek

Ingredients Equipment Method

Ingredients

  

• 3-4 leeks sliced
• 1 medium onion chopped
• 4 green onions sliced
• 3/4 cup medium grain rice
• 1/3 cup olive oil
• 4 cups water
• juice of one lemon
• zest of one lemon
• bunch of dill
• 1 tsp salt
• pepper

Equipment

• 1 Medium Pot

Method

 

1. 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
2. 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
3. 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
4. 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
5. 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
6. 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.

You can top it with some feta. Yum!

This makes for a satisfying vegetarian main course when paired with a refreshing Greek salad and some crusty bread. It’s also as a delightful accompaniment to grilled chicken or fish, adding depth and flavor to the meal. The subtle sweetness of the leeks combined with the fluffy rice make prasorizo a wonderful addition to any table.

If you happen to have any leftovers, don’t worry! Prasorizo can be stored in the refrigerator for a few days. Simply place it in an airtight container. Gently reheat it on the stovetop or in the microwave. Add a splash of water if needed to restore the desired consistency.

With its delicate flavors and comforting qualities, this dish invites you to savor each and every spoonful. So simple but so complex in its flavor. Prasorizo – leeks with rice is truly a gem in Greek cuisine,

Opa!