What’s best with Greek cooking is that with a handful of basic ingredients you can make a really healthy and fulfilling dish. For example, got lentils? Make some Lentil Rice (Fakorizo). Got spinach? Turn it into a Spinach Rice (Spanakoryzo). Or make this wholesome and tasteful Rice With Leeks (Prasorizo).
I’ve tried this food many times before but I was a bit –Naah, not really into it… But I never gave up making it, because something didn’t sit right. I mean, I can’t be that person who doesn’t like Prasorizo. Since I like rice, I like leeks and there isn’t a Greek Vegetarian dish that I can think of, that I actually don’t like.
After a while, it all came down to this → Proper cooking creates miracles and in this case, a whole different dish. So my conclusions are these:
- Leeks are like onions. The more you cook them the sweeter and more flavorful they get.
- Cut them in chunky slices so you get a stronger flavor.
- Keep that rice really moist and stew-like.
- Use two types of rice: Short grain for extra glaziness and stickiness, and Long-grain for keeping that more firm texture.
- And It turns out I’m not that person who doesn’t like Prasorizo. ?
And after sharing how I (finally) managed to nail this dish, I think It’s about time telling you what it’s made off (sorry excitement took over). It’s made with leeks, spring onions, a bit of red onion, garlic, short-grain & long grain rice, olive oil, dill, lemon zest & juice.
Also, you can make it using either water or vegetable broth if you prefer. I’ve made it plainly with water and turned out delicious. But if you prefer using broth then I would suggest using Homemade Vegetable Broth. As it is a 100% healthier, plus you can make it out of scraps of leftover vegetables.
SERVE IT WITH ⬇
Prasorizo – Rice With Leeks
- 7 tablespoons extra virgin olive oil
- 1 leek about 250-300 grams green parts removed + cut into chunky slices
- 2 small spring onions chopped in slices
- 1/2 red onion finely chopped
- 3 garlic cloves chopped in slices
- 1/3 cup short-grain rice
- 1/2 cup long-grain rice
- 1 tablespoon chopped dill
- 1 lemon zest + juice
- freshly ground pepper
- kosher salt
- Heat olive oil in a cooking pot over high heat. Then reduce heat to medium and add the red onion. Cook until softened and golden in color.
- Add the spring onions, the garlic, and leeks. Cook for 2-3 minutes more, stirring occasionally until slightly softened. Season with kosher salt and add 2 cups of water. Reduce heat to medium-low and simmer covered for 20 minutes.
- Add 3 cups hot water (you may use vegetable stock instead) and the short-grain rice. Cover and simmer for 10 minutes more.
- Add the long-grain rice and simmer covered for 20 minutes more or until the rice is cooked.
- Towards the last 5 minutes of simmering, add the dill, lemon juice, and zest and a generous sprinkle of freshly ground pepper.
- Serve with extra pepper and dill on top.
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