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Leeks and Rice – Prasorizo

 

Leeks and Rice – Prasorizo

Greek leeks and rice is one of those dishes that is quite common in Greece especially during the fasting period.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Greece
Keyword: leeks, rice
Servings: 2

Ingredients

  • 1 lb leeks sliced in ½ inch wide slices
  • cup olive oil
  • 2 tbsp chopped dill
  • 2 tsp tomato paste
  • ½ cup medium grain rice
  • cup boiling water
  • salt
  • black pepper
  • Lemon

Instructions

  • 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.

Photo credit and inspiration: olivetomato.com

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Best Dish Recipes from the Balkans | Leeks and Rice – Prasorizo - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Leeks and Rice – Prasorizo

 

Leeks and Rice – Prasorizo

Greek leeks and rice is one of those dishes that is quite common in Greece especially during the fasting period.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Greece
Keyword: leeks, rice
Servings: 2

Ingredients

  • 1 lb leeks sliced in ½ inch wide slices
  • cup olive oil
  • 2 tbsp chopped dill
  • 2 tsp tomato paste
  • ½ cup medium grain rice
  • cup boiling water
  • salt
  • black pepper
  • Lemon

Instructions

  • 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.

Photo credit and inspiration: olivetomato.com

Written by

Related Post

Kapama
Kapama
The Kapama is a winter dish, which many years ago Banskalee had prepared for big

Leave a Reply