It's taken me so long to learn the name of this Greek side dish. I made it weeks ago and ever since, I've had to look up the name of it every time I think about it. It bugs me so much when I can't remember something.
Buuut the name has finally stuck - prasorizo! When you think about it, it's pretty obvious - I'm going to assume that 'rizo' means 'rice' in Greek (feel free to correct me if I'm wrong!), so I guess 'praso' must mean 'leeks'. Whatever the real meaning, that's what it should mean, because that's what it is: Greek rice with leeks. Praso-rizo. Those Greeks sure do like their self-explanatory food names.
Really, this dish is like a Greek version of a risotto (at least, my version is anyway). It starts in much the same way - cook off your aromatics in a big pan (I used my trusty wok, since I'm quite clearly not too bothered about authenticity), then add your rice and stock, and finally, your finishing touches. It's a simple formula that never fails to make a great meal.
In this case, the aromatics consist of onion, garlic, spring onions and those all-important leeks. So there's a lot of aroma going on here. Lots of flavour! Make sure you add heaps of black pepper to help make everything pop!
Then, after simmering the rice for a while, the dish is finished off with fresh parsley and pine nuts. I kept my version vegan, but it would be great with some cheese added at the end as well - feta if you want to stick with the Greek theme (or mozzarella if you don't!).
As usual, I apologise for butchering a classic Greek recipe and probably making it far less Greek, but it turned out pretty amazing in the end! Just like a risotto, you could serve it as a side dish, but I was quite happy to polish off a plateful of it on its own. Delish!
Prasorizo (Greek rice with leeks)
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- 1 tablespoon olive oil
- ½ onion halved and then thinly sliced
- 3 cloves garlic minced
- 3 spring onions sliced
- 1 medium leek halved lengthwise and then sliced
- 150 g long-grain white rice
- 750 ml vegetable stock
- ½ teaspoon dried oregano
- 3 tablespoon fresh parsley chopped
- 2 tablespoon pine nuts
- Black pepper
- Heat the oil in a large frying pan or wok, and add the onion, garlic, spring onions and leek. Cook over a medium-low heat for around 5 minutes, until the vegetables are soft. Add the rice, and cook for a further 2-3 minutes.
- Next, add the vegetable stock and oregano. Mix well, and leave to simmer gently over a fairly low heat, stirring every few minutes. The rice will absorb the stock, and any excess moisture will disappear. At this point, check that the rice is fully cooked - add a dash more water if not, and cook for a few more minutes.
- When the rice is cooked and there is no more excess water, add the fresh parsley and pine nuts, and season to taste.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.