KO’s Prasorizo is a simple, humble dish, that is full of flavour and nutritious goodness.
Although I don’t like it when anyone says that one type of vegetable or fruit is better than another – all plant-based foods have a huge place in our diet – leeks do have something extra special – their very potent fibre!
I am a bit of a science geek as well as a foodie – so I love it when both interests intersect. There’s a growing understanding that the quality and variety of bacteria in our gastro-intestinal system (our gut) may control many aspects of our health – our metabolism, our immune system and our mental health. Wild, huh!
Prasorizo (Leeks with Rice)
Prasorizo (Leeks with Rice) - a simple, humble vegetarian dish, that is full of flavour and nutritious goodness.
- 1/2 cup olive oil extra virgin (EVOO)
- 6 leeks
- 1 cup rice medium grain
- 2 tsp salt
- 1 tsp pepper
- 1 cup water
- olive oil for drizzling
Preparing the Prasorizo
Trim the ends of each leek and remove the external layer of the leeks, if damaged
Cut each leek in half, lengthways
Cut each length into 3-4cm long pieces
Fill a bowl or a basin with cold water and add the cut leeks. Using a rubbing action, loosen the leek layers and any dirt on the leeks. Remove the leeks from the water. Drain the water and rinse the bowl or basin well to remove any sand or dirt. Repeat two more times or until there is no sand/dirt left in the bowl or basin when drained of water
Add the olive oil to a deep pot and heat on medium-high
Add the leeks, stir them through and cook them till they just wilt
Season with the salt and pepper
Add the rice and stir through
Add the water, bring to a boil and then reduce to a simmer
Occasionally, stir the leeks and rice gently
Continue simmering until all the water has been absorbed
Switch off the heat, place a towel between the pot and the lid and allow the prasorizo to rest for 5-10 minutes
Serving the Prasorizo
Plate up the prasorizo and drizzle with EVOO
Serve the prasorizo as a side to any meat dish or enjoy as a dish on its own, served with a sprinkling of feta or a generous dollop of natural Greek yoghurt
- The greens of the leeks add flavour, texture and colour to this recipe, so use the entire leek, not just the whites
- When sautéing the leeks, do not overcook them; cook them till they just wilt
- Even though 1 cup of rice usually calls for 2 cups of water in the reduction cooking method, only add 1 cup of water when cooking this dish to begin with. The leeks will continue to release water as they cook, adding to the quantity of water in the pot. If all of the water in the pot reduces and the rice appears undercooked, add ½ cup of boiling water to the pot and gently stir it in. Continue to simmer until all the water reduces once more
- If you prefer your prasorizo to have more rice in it – add more and adjust the water you add accordingly