Prasorizo recipe

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Created by Olivia Andrews

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Cuisine: Greek
4

Leeks are a member of the lily family and share the Allium genus with garlic and various onions. They are especially plentiful in winter. In ancient Greece, there were leek-growing competitions and the largest ones were offered to the gods. Greeks have added them to many recipes, including this vegetarian rice dish.

Ingredients

60ml (¼ cup) olive oil
4 leeks, white part only, finely chopped
4 spring onions, thinly sliced
3 garlic cloves, finely chopped
300g (1½ cups) long-grain rice, rinsed, drained
125ml (½ cup) lemon juice
40g (¼ cup) pine nuts, toasted
¼ cup finely chopped dill
⅓ cup finely chopped flat-leaf parsley
Salt, to taste
Pepper, to taste
Extra virgin olive oil, to drizzle
Feta cheese, crumbled, to serve (optional)

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Preparation

Heat oil in a saucepan over medium–high heat. Cook leeks, onions and garlic, stirring, for 2 minutes or until slightly softened. Season with salt and pepper.

Add rice and cook, stirring, for a further minute or until grains are slightly translucent.

Add 60ml (¼ cup) lemon juice and 600ml water, then bring to the boil. Reduce heat to low, cover and cook, stirring occasionally to prevent the rice sticking to the bottom of the pan, for 20 minutes.

Turn off heat, cover and set aside for 10 minutes or until rice is al dente and the liquid has absorbed.

Stir in remaining 60ml (¼ cup) lemon juice and pine nuts, dill and parsley.

Divide among bowls, drizzle with oil and serve with feta, if desired.

Photography Anson Smart. Merchandising Eliza Ashe & Amanda Talbot/York Production. Food preparation Olivia Andrews & Lucy Lewis.

If you enjoyed this Prasorizo recipe then browse more Greek recipes, rice recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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