Greek Leeks & Rice Pilaf (Prasorizo)
A cozy, one-pot Greek classic made with creamy Arborio rice, leeks, lemon, and dill. This prasorizo recipe is simple, light, and pairs perfectly with fish or chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Dish Side Dish
- Method: One Pot Simmering
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
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
Instructions
Trim and discard dark green leek tops. Slice leeks into half moons and wash thoroughly in cold water. Drain well.
Heat olive oil in a large skillet or wide pot over medium heat.
Sauté chopped onion until soft and golden.
Add garlic, cook briefly, then stir in scallions and leeks. Cook until leeks are soft.
Stir in rice, water or broth, salt, pepper, and lemon juice. Bring to a boil.
Reduce heat to low, cover, and simmer for ~15 minutes until rice is tender and liquid is absorbed.
Stir in dill, taste, and adjust seasoning.
Serve warm with lemon wedges and a drizzle of olive oil.
Notes
Prasorizo gets its creamy texture naturally from Arborio rice and leeks.
Add extra broth at the end if a looser texture is preferred.
Delicious as a vegetarian main or served alongside grilled fish, chicken, or lamb.
Can be stored in the fridge for 2–3 days and reheated gently with a splash of broth.
Find it online: https://allrecipesmade.com/greek-leeks-rice-pilaf-prasorizo/
