Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Prasorizo, which translates from the Greek as “leek rice,” is a homey dish of rice cooked with earthy-sweet leeks. For our take, we use Italian Arborio rice and cook the grains as if making risotto, resulting in a rich, creamy consistency that’s a nice match for the tender, silky leeks. As a final flourish and to add some brightness, we garnish the rice with fresh tomato and herb(s), drizzle it with olive oil and serve it with lemon wedges. Be sure to thoroughly rinse the leeks after slicing them in order to wash away the grit trapped in the many layers, then drain well to remove excess moisture. This makes a delicious light main course, or serve it as a side to almost any sort of chicken, pork or seafood.
cup extra-virgin olive oil, plus more to serve
pounds leeks, white and light green parts halved lengthwise, sliced crosswise ½ inch thick, rinsed and drained (about 8 cups)
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT