CookTheGreekWay

Leek rice, or prasorizo, is one of those dishes that carry the wisdom and taste of traditional Greek cooking. A humble staple of the countryside, it is deeply tied to the seasons, when leeks fill the market stalls in fall and winter, and families gather around the table craving warm, homey meals.

Simple, meatless, and nourishing, prasorizo doesn’t need much to win you over: sweet, tender leeks, fluffy rice, fresh herbs, and a squeeze of lemon to brighten the flavor.

It is more than an everyday meal—it’s a comforting aroma that fills the kitchen and a reminder of how delicious simplicity can be.

A true fall classic, prasorizo is perfect as a vegetarian main course and pairs beautifully with feta cheese, crusty bread, and a glass of wine.

Ingredients (Serves 4)

• 3 leeks (white part only)
• 2 onions
• 1 ½ cups parboiled or long-grain rice
• ½ bunch dill
• A few sprigs of mint or 1 tsp dried mint
• Juice of 1–2 lemons
• ½ cup olive oil
• 1 tbsp sugar
• Salt, pepper

Step-by-Step Instructions

1. Prep the ingredients

Slice the onions and leeks into thin rounds. Finely chop the dill and mint. Rinse the rice thoroughly.

2. Sauté

In a wide pot, heat the olive oil over medium heat. Sauté the onions with the sugar until they soften and caramelize lightly. Add the leeks and cook for a few more minutes.

3. Add rice and herbs

Stir in the rice, then add 1300 g (about 5 ½ cups) hot water. Mix in the mint and most of the dill, reserving a little for garnish.

4. Cook

Season with salt and pepper. Cover and let it simmer gently for 15–20 minutes until the rice absorbs most of the liquid.

5. Finish with lemon

Just before removing from the heat, add the lemon juice. Let the prasorizo rest for a few minutes so the flavors come together.

6. Serve

Serve warm, topped with fresh dill, a drizzle of extra virgin olive oil, and freshly ground black pepper.

Extra Tips

• Replace white rice with brown rice for a healthier, fiber-rich version.
• Don’t skip the final drizzle of olive oil when serving—it enhances flavor and gives the dish a silky finish.
• Pairs beautifully with feta cheese, olives, or thick Greek yogurt.

Nutrition Value

Prasorizo is a healthy, vegetarian, and vegan-friendly meal that’s both light and satisfying:

Leeks: packed with vitamins C, K, and A, plus antioxidants that boost immunity.

Rice: provides complex carbohydrates and fiber (especially if using brown rice).

Dill and mint: add freshness and micronutrients.

Olive oil: rich in heart-healthy monounsaturated fats, a cornerstone of the Mediterranean diet.

It’s a dish that balances tradition, health, and comfort in every bite.

Best Alcohol Pairings for Prasorizo

Dry White Wine: Assyrtiko, Savatiano, or Roditis complement the lemony flavor of the dish perfectly.

Retsina: A classic Greek choice for vegetable-based dishes, with its unique resin aroma.

Dry Rosé: A fresh, lively option that pairs well without overpowering the lightness of the meal.

Tsipouro (without anise): Traditional and aromatic, it enhances the herbal notes of the leeks and dill.

Ouzo: Especially fitting if prasorizo is served alongside olives or small meze dishes.

FAQs

1. Can I make prasorizo with brown rice?

Yes! Brown rice adds a nutty flavor and more fiber, making the dish even healthier. Just adjust the cooking time slightly.

2. Which herbs work best?

Fresh dill is essential, while mint adds brightness. Parsley can also be used for a milder touch.

3. What goes well with prasorizo?

Serve with feta cheese, olives, or Greek yogurt, along with some crusty bread.

4. How long does it last in the fridge?

It keeps well for 2 days in an airtight container. Reheat gently with a splash of water or olive oil.

If you enjoyed this recipe, explore more cozy fall dishes at cookthegreekway.com!