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5 from 1 vote

Prasorizo (Greek rice with leeks)

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


  • 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


  • 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.