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Prasorizo (Greek rice with leeks)

Prasorizo (Greek rice with leeks) - a really easy side dish for a Greek banquet!

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.

Prasorizo (Greek rice with leeks) - a really easy side dish for a Greek banquet!

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!).

Prasorizo (Greek rice with leeks) - a really easy side dish for a Greek banquet!

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) - a really easy side dish for a Greek banquet!

Print Recipe
5 from 1 vote

Prasorizo (Greek rice with leeks)

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Servings: 2 -3
Calories:
Author: Becca Heyes

Ingredients

  • 1 tbsp olive oil
  • 1/2 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
  • 1/2 tsp dried oregano
  • 3 tbsp fresh parsley chopped
  • 2 tbsp pine nuts
  • Salt
  • Black pepper

Instructions

  • 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.

Prasorizo (Greek rice with leeks) - a really easy side dish for a Greek banquet!

Want an even easier rice dish? Try my cheesy vegetable rice bake!

Cheesy vegetable rice bake

Caribbean-style sweet potato stew
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Recipe Rating




Mara

Thursday 14th of December 2017

I made this recipe. Was absolutely delicius. Although I used 500 ml of stock, instead of 750ml. And my rice looked like a risotto, not like the picture in the recipe. But well! I love risotto. And this was delicious and creamy!

Becca @ Amuse Your Bouche

Wednesday 20th of December 2017

Glad you enjoyed it, thanks Mara! :)

Traci

Monday 23rd of March 2015

This looks like the perfect recipe to showcase a beautiful, organic (giant) leek and I can't wait to make it.

Love your site, Becca!

Becca @ Amuse Your Bouche

Monday 23rd of March 2015

Thanks Traci! :)

Laurie Atkinson

Sunday 1st of February 2015

I was looking for a recipe that included just one leek, since I used the other three that I bought for a pot pie recently. I served this delicious rice with feta and more fresh parsley on top. Delicious! A nice (healthy!) change from bland white rice. Thank you! - Laurie from Richmond, VA

Becca @ Amuse Your Bouche

Sunday 1st of February 2015

Sounds great, glad you enjoyed it Laurie! :)

Sally

Thursday 1st of January 2015

I wish you would include US weights and measures for un non-metric people! When I try to convert the rice and vegetable broth, I get very strange measurements.

Becca @ Amuse Your Bouche

Thursday 1st of January 2015

Hi Sally, in the same way that every American blog I've ever seen only includes US measurements, I currently only include the UK measurements. I'd recommend buying a digital scale - they only cost about $20 and make cooking so much more accurate.

Bec

Wednesday 1st of October 2014

I made this tonight! It was so good :) Switched pine nuts for walnuts, still good and got the crunch. Added some feta and a sprinkle of parmesan at the end. Yummy. Looking forward to the leftovers :)

Becca @ Amuse Your Bouche

Wednesday 1st of October 2014

Thanks Bec! Feta sounds like an AMAZING addition! :)

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