Best 4 Greek Rice With Leeks Prasorizo Recipes
Prasorizo, a comforting Greek dish, is a delightful combination of tender rice, aromatic leeks, savory herbs, and a touch of tangy lemon. Originating from the Peloponnese region of Greece, this simple yet flavorful dish has become a staple in many Greek households. Whether served as a main course or a hearty side, prasorizo offers a taste of authentic Greek cuisine that is both satisfying and nutritious. In this article, we present three variations of prasorizo: the classic recipe, a vegetarian version, and a one-pot recipe for added convenience. Each recipe provides step-by-step instructions, ensuring that you can easily recreate this traditional Greek dish in your own kitchen.
Here are our top 4 tried and tested recipes!
GREEK LEEKS AND RICE - PRASORIZO
Steps:
- Wash and slice the leeks. Place the leeks in a pot of boiling water and boil for 2-3 minutes. Strain leeks and set aside.
- In a pot or deep pan, heat the olive oil on medium low heat and add the leeks and sauté until leeks are soft (about 6-7 minutes). Note: You do not want to brown them.
- Add the dill and the tomato paste and stir a couple of times, than add the rice and about 1 ¼ cup of hot water. Add salt as needed (I added about ½ a teaspoon) and mix well.
- Cover the pot with its lid and simmer at low heat for about 20 minutes, until rice is soft. Check regularly and add additional hot water as needed. Turn off the heat and let it sit for 10 minutes with the lid on.
- Serve as a main course with a few drops of lemon juice and freshly ground pepper.
GREEK RICE WITH LEEKS (PRASORIZO) RECIPE - (4/5)
Provided by á-29897
Number Of Ingredients 12
Steps:
- •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.
BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.
Provided by Ali Slagle
Categories dinner, lunch, casseroles, grains and rice, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
- In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
- Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
- Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.
PRASSORIZO (GREEK LEEK RISOTTO)
This is a simple Greek dish - very easy to make and very easy to eat. It is not a risotto in the Italian sense of the word, so don't look for that technique here. Still, you will be pleasantly surprised with how we do it (it's easier!). I would make this using water for a meal suitable for the Lenten Fast. The stock adds richness and more depth and the parmesan is just plain delicious on it. In Greece we would eat this (without the parmesan) with a hefty slice of feta on the side, some kalamata olives, crusty bread and a glass of wine.
Provided by evelynathens
Categories Rice
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
- Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
- Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot.
- Serve with freshly-grated parmesan and cracked black pepper.
Nutrition Facts : Calories 415.8, Fat 22.2, SaturatedFat 3.1, Sodium 53.5, Carbohydrate 50.8, Fiber 3.6, Sugar 6, Protein 4.7
Tips:
- For a more flavorful Prasorizo, use homemade chicken or vegetable broth instead of water.
- If you don't have any leeks, you can use white or yellow onion instead.
- To save time, you can use pre-cooked rice.
- For a vegetarian version of Prasorizo, omit the chicken broth and use vegetable broth instead.
- Serve Prasorizo as a main course or a side dish.
Conclusion:
Prasorizo is a delicious and easy-to-make Greek rice dish that is perfect for a weeknight meal. It is a great way to use up leftover leeks, and it can be made with either chicken or vegetable broth. Prasorizo is also a good source of fiber and protein.
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