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Fresh, lemony, light, and healthy, this vibrant Rice with leeks is traditional Greek Prasorizo!
What's best about Greek cooking is that with a handful of basic ingredients, you can cook a 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 delicious Rice With Leeks (Prasorizo).
Table Of Contents
- Ingredients
- How To Make Leek Rice
- TIPS
- Serve With
- Recipe
In Greece, we serve it as a main Vegetarian dish. The fact that it doesn't contain any protein (meat for example) doesn't make it any less satisfying. Plus, you can always serve it with some grated cheese on top (Parmesan, Pecorino, Myzithra, or Feta cheese).
Prasorizo (Greek rice with leeks) is also a great side dish for any meat (especially chicken), or even fish (pan-seared salmon for example).
Ingredients
- Leeks (without the leafy green part)
- Onions + Spring onions
- Garlic
- Extra virgin olive oil
- Long grain rice (I use Basmati rice)
- Dill
- Lemon juice + zest
Additional Ingredients: Heavy cream (4 tablespoons), Grated Parmesan or Pecorino Romano cheese (3-4 tablespoons), fine crumbled Feta cheese (100 grams/3.5 ounces), Butter (1-2 tablespoons) all of the above ingredients you can mix them in right at the end.
How To Make Leek Rice
This Leek rice recipe is in fact, a rice pilaf with leeks. It is cooked the same way. Using long-grain rice that's sauteed with onions first (+ leeks in this case), and gets simmered covered until it absorbs all the water (or stock).
So to make Greek leek rice first sautee the onions, garlic, and leeks, together with olive oil. Then add the rice sautee for a minute or two, add water or stock (vegetable stock, or chicken stock), and simmer covered until all liquid is absorbed. Mix in the lemon juice and zest as well as the fresh dill and it's ready!
TIPS
- Sautee the leeks well until completely soft. Don't stir too often to allow to get some color
- Rinse the rice and drain before using
- Don't open the lid while simmering
- Keep the temperature to medium-low (or low if your stove is too strong)
- Rest the rice for 5 minutes uncovered then fluff with a spoon and serve
Serve With
This Greek rice with leeks goes amazing with chicken. Roasted or Grilled chicken goes great. But if you want to keep it Vegetarian, add a scoop of Greek yogurt on top, a favorite way of eating rice dishes in Greece and Middle Eastern countries.
Recipe
Prasorizo - Rice With Leeks
A wholesome Vegetarian dish made with a handful of basic ingredients. Fresh and delicious it can also be served as side dish (goes amazing with chicken!).
4.04 from 66 votes
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Course: Main Course, Side Dish
Cuisine: Greek
Keyword: dairy-free, detox, Dinner, gluten-free, healthy, rice
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 2 to 4
Calories: 634kcal
Ingredients
- 8 tablespoons extra virgin olive oil
- 340 grams (12 ounces) leek leafy green parts removed
- 50 grams (½ medium-sized) red onion minced
- 2 garlic cloves finely chopped
- 2 small spring onions minced
- 180 grams (1 cup) long-grain rice such as Basmati
- 1 bay leaf
- 1 tablespoon fresh dill minced
- 4 tablespoons fresh lemon juice
- ½ lemon zest
- freshly ground pepper
- OPTIONAL: 1½ cups cold stock vegetable or chicken stock will do
Instructions
Rinse and drain the rice in a mesh strainer.
Chop leeks into 1 cm (½-inch) thick slices.
Heat 4 tablespoons olive oil in a saute pan over high heat.
Add the red onions and garlic and cook for 30 seconds.
Add the leeks and spring onions and drop the heat to medium.
Sautee until completely soft and translucent. Don't stir too often, allow the leeks to get some color.
Pour in ½ cup hot water and allow to drain completely.
Season with salt, pepper, and bay leaf.
Add the remaining 4 tablespoons of olive oil.
Add the rice and cook for 2 minutes stirring with a wooden spoon.
Pour in 1½ cups cold water or stock. Wait until it starts to sizzle. Then put the lid on and turn the heat to medium-low or low if your stove is too strong.
Simmer covered for 12 minutes.
Uncover and stir in the dill, fresh lemon juice, and zest.
Rest off the heat for 5 minutes.
Fluff the rice with a spoon a bit first.
Serve with freshly ground pepper, a few extra drops of lemon juice, and a drizzle of extra virgin olive oil.
Nutrition
Serving: 1bowl | Calories: 634kcal | Carbohydrates: 68g | Protein: 6g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Sodium: 28mg | Potassium: 337mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1937IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 3mg
Tried this recipe?I would love to see! Mention @real_greek_recipes or tag #real_greek_recipes!
More Vegetarian Greek Food
- Skioufichta Pasta With Mizithra Cheese
- Fried Egg Pasta With Mizithra (Tsouhti)
- Whipped Goat Cheese Dip
- Borlotti Beans Stew
