Greek Leeks With Rice: Prasorizo is a beloved dish in Greek cuisine, known for its comforting and nutritious qualities. Greek leeks with rice is a perfect example of the plethora of delightful dishes in Greek cuisine. Hearty and flavorsome, this dish is versatile as well. Serve as a main course or as a side dish with grilled meats or fish.
This dish begins with a base of sauteed leeks, sweet and savory. Cooked until tender, their natural juices are released and add depth to the dish. With the addition of rice, which absorbs the flavorful broth, a rich and aromatic combination results. Greek leeks and rice serves as a hearty and satisfying meal. This dish is a testament to the simplicity and elegance of Greek cooking, using humble ingredients to create delicious flavors.
Reflecting the resourcefulness of Greek cooking and the emphasis of communal dining, this nourishing meal holds cultural significance as well. Greek leeks and rice blends simple yet wholesome ingredients to create a comforting meal. I remember while I was growing up both my mother and grandmother cooked prasorizo at least twice a month. Now I cook my mother’s recipe for my family. The tradition continues to the next generation, celebrating the joys of life around the table.
History On Prasorizo
The origins of prasorizo can be traced back to ancient Greece, where both rice and leeks were cultivated and consumed. Over time, this simple dish became a staple in Greek culinary tradition, passed down through generations as a comforting family meal. Its enduring popularity speaks to its timeless appeal and its status as a beloved classic in Greek cuisine.
Fresh ingredients Are Used
- Olive oil
- Fresh leeks – cut into rounds
- Scallions – thinly sliced
- Garlic cloves – grated or minced
- Onion – finely chopped
- Basmati, Arborio – or your favorite white rice
- Water – or broth (chicken or vegetable)
- Dried dill – or one tablespoon of fresh dill
- Fresh lemon juice
- Salt
- Freshly cracked black pepper
What Rice To Use For prasorizo
I like to use Arborio because it really creates a creamy pilaf. If you want something lighter, you can use Basmati or your favorite white rice. I do not recommend using brown rice, so any white rice you have on hand would be ok.
Serving
Leeks pair incredibly well with lemon and olive oil. That being said, I like to serve this with extra Greek olive oil drizzled on top with some lemon wedges. You can also crumble some feta cheese and sprinkle it on top. You want the luscious broth that the vegetables, rice, and olive oil create, so it’s best to serve this immediately after you make it. Serve with village bread and a greek salad for a fantastic meal. Kali Orexi!
Greek Leeks and Rice
Ingredients
- 1/4 cup olive oil or more
- 7 fresh leeks
- 3 scallions thinly sliced
- 3 garlic cloves grated
- 1 onion finely chopped
- 200 gr Arborio rice
- 6 cups water or broth
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1/4 cup fresh lemon juice or to taste
- 1 tsp salt
- 1 tsp freshly cracked black pepper to taste
Instructions
- Cut the dark green portions off of the leeks and discard them. Wash the leeks thoroughly, peeling offf a layer if needed. Cut off the root.
- Cut the leeks into rounds, not too thin. Place them in a bowl of cool water and rinse once again, drain.
- Finely chop the onion. Thinly slice the scallions. Grate or finely chop the garlic. If using fresh dill, chop the dill. Squeeze the lemons. Set aside.
- Prepare the hot water need for the broth, if using either vegetable or chicken broth is good. Otherwise, it is best to pour hot water into the pot instead of cold to continue the cooking process without interruption.
- Add the onion and olive oil to a large skillet and cook over medium-heat until soft and golden.
- Add the leeks and cook until softened. Season with a pinch of salt.
- Add the garlic and warm through for a few seconds until fragrant.
- Add scallions and cook until softened. About 1 minute.
- Add the rice, water, salt, pepper, and lemon juice. Bring to a boil. Reduce the heat to low and simmer for 20 minutes. If the mixture appears to dry, add more water or broth. The leeks and rice should have a creamy consistency.
- Add the dill and toss together.
- Serve with lemon wedges and drizzle with some Greek olive oil. Kali Orexi!
