Greek cuisine · Dough, Pasta & Rice

Prasorizo

Leek rice made from slowly braised leek with dill, olive oil and plenty of lemon, a winter classic of the fasting cuisine.

Ingredients · for 4 servings

• 800 g leek
• 250 g long-grain rice
• 1 onion
• 1 bunch dill
• 90 ml olive oil
• 600 ml vegetable stock
• 1 lemon
• 1 tsp fennel seeds
• Salt, pepper

Instructions

1. Halve the leek lengthwise, wash thoroughly between the layers and cut into 1 cm wide half-rings; finely dice the onion.
2. Heat the olive oil in a wide pot and sauté the onion with the fennel seeds for 3 min. until fragrant.
3. Add the leek and braise covered over low to medium heat for 15 min. until completely soft and sweet but without taking on color.
4. Stir in the rice, sauté for 1 min. and pour in the hot vegetable stock, season generously with salt and pepper.
5. Cook covered over low heat for 18–20 min. until the rice has absorbed the stock, then let stand off the heat, covered, for 5 min.
6. Fold in the finely chopped dill and the juice of half a lemon and serve lukewarm with the remaining lemon wedges.