Prasorizo (Greek Rice with Leeks)
Recipe GLPRf6133c16fc700d
A classic Greek rice dish that celebrates the delicate flavor of leeks combined with aromatic herbs and toasted pine nuts. Leeks, spring onions, and garlic are gently sautéed in olive oil until tender, then long-grain rice is added and cooked in vegetable stock with oregano. The finished dish is garnished with fresh parsley and crunchy pine nuts, creating a light yet satisfying Mediterranean side.
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Ingredients
1 tablespoon olive oil
½ medium onion, halved and thinly sliced
3 cloves garlic, minced
3 spring onions, sliced
1 medium leek, halved lengthwise and sliced
150g long-grain white rice
750ml vegetable stock
½ teaspoon dried oregano
3 tablespoons fresh parsley, chopped
2 tablespoons pine nuts
Salt and black pepper to taste
Directions
Heat the olive oil in a large frying pan or wok over medium-low heat. Add the sliced onion, minced garlic, spring onions, and sliced leek. Cook gently for about 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
Add the rice to the pan and stir to coat with the oil. Cook for 2–3 minutes, stirring frequently, until the rice becomes slightly translucent at the edges.
Pour in the vegetable stock and add the dried oregano. Stir well to combine and bring to a gentle simmer.
Reduce the heat to low and allow the rice to simmer gently. Stir the mixture every few minutes to prevent sticking and ensure even cooking. The stock will gradually be absorbed by the rice.
After about 15–18 minutes, check if the rice is tender and the liquid has been absorbed. If the rice is still firm or there is excess liquid, add a splash of water and continue cooking for a few more minutes until the rice is fully cooked and the pan is dry.
Remove from heat and stir in the fresh chopped parsley and pine nuts. Season to taste with salt and black pepper. Serve warm.
