Greek Leeks & Rice Pilaf: Prasorizo

A quick and simple Greek classic packed with veggies and flavor!

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Prasorizo is a delicious, classic Greek dish made with a handful of simple ingredients and comes together in no time. It’s an oil-based vegetarian pilaf usually made with lots of rich olive oil, leeks, and rice. However, you can add as much or little olive oil as you prefer. The pilaf is healthy, packed full of veggies, and perfect as a vegan meal option. It’s loaded with flavor and pairs well as a side with fish, chicken, and lamb. This will be a go-to!

Why this pilaf will be a go-to!

Creamy rice

Rich olive oil

Sweet leeks

Peppery scallions

Spicy onion

Buttery garlic

Fresh dill

Bright lemon

A deliciously fresh and creamy rice pilaf packed with veggies and flavor! 

A handful of fresh ingredients

• Olive oil –ours is straight from Crete!
• Fresh leeks -cut into half-moons
• Scallions -thinly sliced
• Garlic cloves -grated or minced
• Onion -finely chopped
• Arborio rice -or your favorite white rice
• Water -or broth
• Dried dill -or one tablespoon of fresh dill
• Fresh lemon juice 
• Salt
• Freshly cracked black pepper 

The best rice for prasorizo

I like to use arborio rice for prasorizo because it really creates a creamy pilaf. If you want something lighter, you can use basmati or your favorite white rice. I wouldn’t recommend brown rice, so any white rice you have on hand would be good.

How to make Greek Leeks and Rice Pilaf, known as Prasorizo

1. Cut the dark green portions off of the leeks and discard them. 
2. Slice the leeks in half and into half moons. 
3. Then, place them in a bowl of cool water and swish them around to allow the dirt to sink to the bottom.
4. Lift the leeks from the water and drain them in a strainer. If they are still dirty, rinse them one more time and drain.
5. Cook the onion and olive oil in a large skillet over medium heat until soft and golden.
6. Add the leeks and cook until softened.
7. Season with a pinch of salt.
8. Add the garlic to warm through for a few seconds until fragrant.
9. Then, add the scallions and cook until softened -about 1 minute.
10. Add the rice, water, salt, pepper, and lemon juice. 
11. Bring to a boil, and reduce the heat to low.
12. Simmer for 15 minutes.
13. Add the dill and toss together.

Serving 

The freshness of the lemon with the olive oil is so delicious, and lemon and leeks go so well together. So, I like to serve this with lemon wedges and an extra drizzle of Greek olive oil. You can even finely chop some fresh parsley or crumble some feta to sprinkle on top. It’s best to serve this right after you make it because you want the juicy broth the veggies, rice, and olive oil create. However, if you’re reheating a bowl for lunch the next day, add some broth or water and drizzle it with olive oil. The rice might overcook a bit, but the delicious flavor will keep you coming back for more! Kali Orexi!

More Rice Recipes:

• Deconstructed Cabbage Rolls
• Lentils & Rice
• Lemony Shrimp & Rice
• Mediterranean Rice Pilaf with Vermicelli
• Spanakorizo

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Greek Leeks & Rice Pilaf: Prasorizo

Yield: Serves 4

Prasorizo is a classic Greek leeks and rice pilaf made with simple pantry ingredients, olive oil, lemon, and dill. This comforting one-pot dish comes together quickly and pairs beautifully with fish, chicken, or lamb. Light, flavorful, and perfect for everyday cooking.

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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

Remove and discard the dark green tops from the leeks. Cut the leeks in half lengthwise, then slice into half moons. Place them in a bowl of cold water and swish gently to release any dirt. Lift the leeks out of the water and drain well. Repeat if needed.

Heat the olive oil in a large skillet or wide pot over medium heat. Add the chopped onion and cook until soft and lightly golden.

Add the garlic and cook for a few seconds until fragrant. Stir in the scallions and leeks and cook until softened.

Add the rice, water or broth, salt, pepper, and lemon juice. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.

Stir in the dill, taste, and adjust seasoning if needed.

Serve warm with lemon wedges and a drizzle of good Greek olive oil.

Notes

Prasorizo is naturally creamy from the rice and leeks. If you prefer it a little looser, add a splash of hot water or broth at the end. This dish is best served warm and pairs especially well with fish or grilled meats.

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