In Greek: πρασόρυζο, pronounced prah-SOH-ree-zoh
This is a delicious and traditional Greek dish. It can be eaten as a side dish or main dish. Rice, leeks, and dill are topped with a squeeze of lemon juice to let you know it’s authentically Greek. If you love leeks, the quantity can be increased to 2 pounds.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
- 1 pound of leeks
- 1/2 cup of olive oil
- 2 cups of water
- 1 1/4 cups of uncooked white rice
- 1 1/2 cups of water
- 1 teaspoon of sea salt
- 1/2 bunch of fresh dill, chopped
- juice of 1 lemon
Trim leeks and cut into pieces 1 1/2 to 2 inches long. Cut pieces into quarters (or cut the leek lengthwise into quarters and cut slices into 1 1/2 to 2 inch long pieces). Place in a colander and rinse well under running water, separating pieces.
Add leeks, olive oil, and 2 cups of water to a pot, cover, and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally with a wooden spoon. Add 1 1/2 cups of water and return to a boil. Stir in the rice and salt, cover, and simmer for 15 minutes. Remove from heat, stir in chopped dill and lemon juice, and let stand, covered, for 15 minutes or until most of the liquid has been absorbed.
Yield: 6 side dish servings
Note: If you love leeks and increase the quantity to 2 pounds, double the amount of dill as well.