Prasorizo - Rice With Leeks
User Reviews
4
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
2 to 4
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Calories
634 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Prasorizo - Rice With Leeks
Description
Prasorizo - Rice With Leeks combines sautéed leeks, red onion, and garlic with long-grain rice for a flavorful grain dish. The method involves gently cooking the leeks until translucent with occasional browning, which enhances their natural sweetness. After adding the rice and oil, cooking it briefly before simmering in water or stock allows the rice to absorb the aromatics. Fresh dill and lemon juice added at the end give the dish a bright, fresh lift.
The cooking process produces a tender and fluffy rice with soft, deeply flavored vegetables integrated throughout. The use of olive oil and seasonings like bay leaf and black pepper adds depth without overwhelming the subtlety of the leeks and lemon.
This dish can be served as a side to roasted or grilled meats or as a vegetarian meal on its own, providing a mild and slightly zesty comfort food option. Its simplicity suits everyday meals where a light, flavored rice is desired.
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 finely chopped, cloves
- 2 small spring onions minced
- 180 grams (1 cup) long-grain rice such as Basmati
- 1 bay leaf
- 1 tablespoon dill minced, fresh
- 4 tablespoons lemon juice fresh
- ½ lemon zest
- black pepper freshly ground
- OPTIONAL: 1½ cups stock vegetable or chicken stock will do, cold
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 Information
Show DetailsNutrition Facts
Serving: 2to 4
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 634kcal | 32% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 27g | 135% |
| Sodium | 28mg | 1% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1937IU | 39% |
| Vitamin C | 24mg | 27% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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