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Greek-Style Rice with Leeks
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.
4
Servings
Tip
Don’t forget to cover the leeks and stir them as they cook. While it takes several minutes for the leeks to begin to break down and soften, if left too long undisturbed while covered, they’ll brown very quickly and burn.
40 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
2
pounds leeks, white and light green parts halved lengthwise, sliced crosswise ½ inch thick, rinsed and drained (about 8 cups)
Directions
-
01In a 12-inch skillet over medium, combine the oil, leeks, garlic and 1 teaspoon salt. Cover and cook, stirring occasionally, until the leeks are softened and tender, 12 to 15 minutes. Meanwhile, in a medium microwave-safe bowl, microwave 4½ cups water on high, covered, until hot, about 4 minutes; set aside, covered. In a small bowl, stir together the tomato, dill and ¼ teaspoon each salt and pepper; set aside.
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July 12, 2022
You have to make this!
This is SO GOOD. I've made it a few times now and it's one of the best things I cook! It takes a lot more leeks than you think - you may get some strange looks at the grocery store. When I make this, I assume it is 2lbs of leeks not counting the big green leefy part so it takes quite a few if you are going for 2lbs of just the white/light green parts. The insane amount of leeks though is incredible (even if I am wrong) and it's crazy how just a few simple ingredients end of tasting to amazing. The tomato and dill are essential, almost the best part. I also use a deep saute pan rather than a 12 inch skillet. The first time I made this with a skillet, I didn't have enough room to stir vigorously without making a mess.
This is awesome! Truly very unique dinner.
I used an All-Clad 12-inch stainless steel skillet but it is rather shallow and once the water went it it was completely full, the water at the very edge of the pan. I'm thinking if you have one of the All-Clad high walled sauté pans, use that instead. It was difficult to stir the rice at all let alone vigorously pretty much the entire cooking time. Even so, it turned out great. The dill/tomatoes, drizzle of olive oil, and lemon REALLY bring it together - I would say they are all absolutely essential. The rice by itself is pretty good but it's kinda crazy how the topping totally transform it. Once I invest in a sauté pan, I'll be making this again! One of these days.
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***Heck, yeah! Could've eaten a gallon of this.