It’s taken me so long to learn the name of this Greek side dish. I made it weeks ago and ever since, I’ve had to look up the name of it every time I think about it. It bugs me so much when I can’t remember something.
Buuut the name has finally stuck – prasorizo! When you think about it, it’s pretty obvious – I’m going to assume that ‘rizo’ means ‘rice’ in Greek (feel free to correct me if I’m wrong!), so I guess ‘praso’ must mean ‘leeks’. Whatever the real meaning, that’s what it should mean, because that’s what it is: Greek rice with leeks. Praso-rizo. Those Greeks sure do like their self-explanatory food names.
Really, this dish is like a Greek version of a risotto (at least, my version is anyway). It starts in much the same way – cook off your aromatics in a big pan (I used my trusty wok, since I’m quite clearly not too bothered about authenticity), then add your rice and stock, and finally, your finishing touches. It’s a simple formula that never fails to make a great meal.
In this case, the aromatics consist of onion, garlic, spring onions and those all-important leeks. So there’s a lot of aroma going on here. Lots of flavour! Make sure you add heaps of black pepper to help make everything pop!
Then, after simmering the rice for a while, the dish is finished off with fresh parsley and pine nuts. I kept my version vegan, but it would be great with some cheese added at the end as well – feta if you want to stick with the Greek theme (or mozzarella if you don’t!).
As usual, I apologise for butchering a classic Greek recipe and probably making it far less Greek, but it turned out pretty amazing in the end! Just like a risotto, you could serve it as a side dish, but I was quite happy to polish off a plateful of it on its own. Delish!
- 1tbsp olive oil
- ½ onion, halved and then thinly sliced
- 3 cloves garlic, minced
- 3 spring onions, sliced
- 1 medium leek, halved lengthwise and then sliced
- 150g long-grain white rice
- 750ml vegetable stock
- ½ tsp dried oregano
- 3tbsp fresh parsley, chopped
- 2tbsp pine nuts
- Black pepper
- 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.