Those familiar with Greek cuisine are probably familiar with spanakorizo, the classic spinach and rice “risotto” dish. Less famous is the equally tasty rice with leeks dish called prasorizo. Leeks have been grown in the region for centuries. The use of leeks and chopped scallion to enhance a basic rice pilaf is inspired.
Prasorizo – Greek Rice with Leeks
- large saucepan with cover
- ¼ cup Extra virgin olive oil
- 2 stalk Leeks, white and light green parts only, sliced into thin disks, broken apart into a colander, and rinsed thoroughly
- 6 stalk Scallions, white and green parts separated and both chopped
- 5 cloves Garlic, minced
- ¼ cup Parsley leaves, chopped
- ¼ cup Pine nuts, toasted
- 1 tbsp Dried oregano
- 1½ cup Basmati or another long grain rice (rinsed several times)
- 2 cups Vegetable stock or water
- Salt and pepper to taste
- Heat olive oil in a saucepan over medium heat. Add leeks and white part of scallions. Cover the saucepan and cook until soft, about 5 minutes. Stir in garlic, pine nuts, oregano, parsley and scallion greens and cook 30 seconds more. Add rice and sauté for 3 minutes, stirring constantly.Pour in stock or water and season with salt and pepper. Bring to a boil then immediately cover and reduce heat to low. Cook for 20 minutes and remove from heat. Place 2 layers of paper towels or a kitchen towel over the rice and let rest, covered, for 10 minutes. Remove cover, fluff rice with a fork and serve.