Prasorizo: Greek Leeks and Rice with Lemon and Dill
By Emma Collins
Prep
10 min
Cook
35 min
Total
45 min
Servings
4
Level
Easy
For a main dish or side dish at lunch, try prasorizo, a Greek one-dish meal made with leeks and medium-grain rice. Lemon peel and juice provide citrus flavor to the olive oil-enriched, starchy rice used in prasorizo. Fresh dill provides characteristic herb flavor in prasorizo dishes.
Olive oil is used to sauté diced onions and thinly sliced leeks. Rice is toasted in the skillet. Medium-grained rice is suggested for its starchy quality, which gives the dish a creamy mouthfeel without dairy ingredients like milk. Water and salt are added to the skillet to cook the rice. Lemon zest, lemon juice, and chopped dill are mixed into the rice at the end of cooking.
Search for soft spots in leeks from stirring to determine when to add rice to toast, not brown, for flavor. Most of the water added to leeks should cook off when the rice is covered and cooked. A common issue while preparing this recipe is letting the pot become too dry before the rice is cooked. You may need to add more water and cooking time to the recipe.
Serve prasorizo hot or cold. Add more olive oil if desired. Prasorizo would be an appropriate dish to serve at a barbecue or potluck. Feta cheese is often served with prasorizo in Greece. Individual servings of prasorizo may be garnished with vegan feta cheese. Rice for prasorizo is reported to taste better the next day.
Why this recipe works
- It's an excellent option for a side dish or full meal for your family, it can be prepared with rice in the same dish. Lemon and dill contribute to the flavor.
- Busy home cooks like easy recipes because this recipe uses a limited number of ingredients, including fresh fruits and vegetables, and does not require a separate sauce.
- Families can serve it hot or cold. It makes a good side to serve at a barbecue or potluck. No last-minute preparation is needed.
- Picky eaters may like to eat the mild, creamy leek and rice combination. Lemon juice, dill, and other toppings can be added when serving the dish.
- Leftover rice helps save preparation time for future meals, as noted here: Prasorizo tastes even better the following day after the flavors settle.
- Leek consumers offer a recipe for preparing three medium leeks until they are tender and can be used as the main vegetable ingredient in a rice dish.
Ingredients
- •75 ml olive oil (1/4 cup)
- •1 medium onion (finely diced; optional)
- •2 large cloves garlic (finely chopped)
- •3 medium leeks (about 300 g total; white and light green parts only, sliced)
- •150 g medium-grain rice (2/3 cup)
- •900 ml water (4 cups)
- •1 tsp salt
- •1 lemon (zest and juice)
- •25 g fresh dill (1/3 cup, chopped)
- •freshly ground black pepper (to taste)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.
- 2
Stir in the garlic and leek and continue to cook for 5 minutes, stirring often, until the leek has softened.
- 3
Add the rice and stir to combine, then toast for 1-2 minutes, stirring often.
- 4
Stir in the water and salt and bring to a boil.
- 5
Lower the heat and simmer, covered, for 20 minutes or until the rice is tender. The water should be mostly absorbed but not completely. If it looks too dry and the rice is not cooked, add more water and continue cooking until the rice is ready.
- 6
Add the lemon zest and juice and the fresh dill and stir to combine.
- 7
Season to taste and serve immediately.
FAQ
Nutrition (per serving)
Calories
248
Protein
3g
Fat
18g
Carbs
22g
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