Greek Leeks & Rice Pilaf (Prasorizo)

Why You’ll Love This Recipe

I love how quickly this dish comes together with ingredients I often already have on hand. The mellow sweetness of the leeks balances beautifully with the tangy lemon and aromatic dill. It’s a comforting meal I can whip up on a busy weeknight, and it pairs so well with grilled fish or chicken. Plus, prasorizo is naturally vegan and gluten-free, making it a go-to for feeding a variety of guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¼ cup extra virgin olive oil, plus more if needed

• 6 to 7 fresh leeks

• 2 to 3 scallions, thinly sliced

• 2 to 3 garlic cloves, grated

• 1 onion, finely chopped

• 2 cups Arborio rice

• 5 cups water or broth

• 1 teaspoon dried dill or 1 tablespoon fresh dill

• ¼ cup fresh lemon juice, or to taste

• 2 teaspoons salt

• Freshly cracked black pepper, to taste

Directions

1. I start by preparing the leeks. I cut off the dark green tops, slice the leeks in half lengthwise, and then into half moons. I soak them in cold water, swish them around to remove dirt, and lift them out to drain. If they’re still sandy, I repeat the process.

2. In a large skillet or wide pot, I heat the olive oil over medium heat and sauté the chopped onion until soft and lightly golden.

3. I stir in the garlic for a few seconds until it becomes fragrant, then add the scallions and leeks, cooking them until they’re soft.

4. Next, I add the Arborio rice, water or broth, salt, pepper, and lemon juice. I bring the mixture to a boil, reduce the heat, cover, and let it simmer for about 15 minutes or until the rice is tender and the liquid has been absorbed.

5. I finish by stirring in the dill and adjusting the seasoning to taste.

6. To serve, I drizzle a little more olive oil over the top and offer lemon wedges on the side.

Servings and timing

This recipe serves 4 people and takes about 10 minutes of prep time with 20 minutes of cooking time. In total, I can get this dish on the table in just around 30 minutes, making it ideal for a weeknight dinner.

Variations

• I sometimes replace Arborio rice with long-grain rice if I want a fluffier texture.

• Adding spinach or chopped kale along with the leeks makes it even more nourishing.

• A pinch of red pepper flakes adds a subtle heat that works surprisingly well with the mellow leeks.

• I’ve also tried this with a splash of white wine added during cooking for a bit more depth.

• Topping with crumbled feta or a poached egg turns it into a satisfying main course.

storage/reheating

I store leftover prasorizo in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth to loosen it up and warm it gently over low heat. It’s just as tasty the next day and makes a great lunch.

FAQs

What kind of rice works best for prasorizo?

I like using Arborio rice because it gives the dish a creamy, risotto-like texture, but long-grain rice can work if I want it fluffier.

Can I make this dish ahead of time?

Yes, I often make prasorizo a few hours ahead and reheat it before serving. Just be sure to add a little extra water when reheating.

Is prasorizo vegan?

Yes, when made with water or vegetable broth and without any cheese toppings, prasorizo is naturally vegan.

What do leeks taste like?

Leeks have a mild, sweet onion flavor that becomes buttery and rich when sautéed. They’re perfect in this pilaf.

What protein goes well with prasorizo?

I find that grilled fish, roasted chicken, or lamb pair especially well. It’s also lovely on its own as a light vegetarian meal.

Conclusion

Greek prasorizo is one of those dishes I keep coming back to. It’s easy, nourishing, and full of fresh flavor. Whether I serve it as a side or a main, it’s a comforting reminder of how beautiful simple cooking can be.