> Lemon and Strawberries: Prasorizo (leeks with rice) - Greek traditional dish

Thursday, September 17, 2015

Prasorizo (leeks with rice) - Greek traditional dish

Leeks. One of the rather underrated vegetables. We use it to add broth a little more taste, we put it in the salads or as extra-something in our stews and soups, but it's very rare to make leeks a star of a dish! Leeks were appreciated by the ancient Greeks and Romans - they believed eating leeks may improve voice strength and make it more clear.
Did you know that leek is one of the national emblems of Wales? There is a legend saying that King Cadwaladr of Gwynedd has ordered his army to identify themselves by wearing leeks on their helmets in a battle against Saxons. Shakespeare mentions this custom in Henry V play. Leek was even present on the coronation gown of Elizabeth II! Who would have thought?
Today, we know that leeks are great for our cardiovascular system, thanks to antioxidants, vitamin B folate and flavonoid kaempferol they contain.
So let's give leek some of the love it needs by making prasorizo!
Prasorizo is traditional Greek dish - very simple - only few ingredients are needed. Yet it's surprisingly rich in taste and simply delicious!

  • 1 onion
  • 3-4 leeks (cut off dark green part, you can use it as part of a broth)
  • 4-5 garlic cloves
  • handful chives
  • 150g rice
  • 750ml vegetable or chicken broth
  • salt, pepper and oregano for taste
  • few spoons of olive oil for frying 

Preheat a deep pan with olive oil. Cut onion in small pieces and fry it for 2-3 minutes. Cut leeks into 5-10 mm slices and add to the onion. Sprinkle with salt and pepper. Fry for another 5 minutes. Add crushed garlic cloves, chopped chives and mix it well. Lower heat to medium and mix in 150g of rice (raw). Let it simmer for few minutes.
Next, add your broth and oregano, stir with a spoon and cook for about 20 minutes half-covered - until rice absorbs most of the liquid and is fully cooked. If after this time rice is still not ready, you can add some water and give it few more minutes.

I've decided at this point to add avgolemono, as it gives an extra freshness to taste.

  • 1 egg
  • juice from 1 lemon
Beat the egg in a small bowl using a whisk and add lemon juice. Still whisking, add some of the liquid from prasorizo to slowly raise the temperature of avgolemono and prevent it from scrumbling. Mix avgolemono with prasorizo and let it cook for 3-5 minutes.
Serve warm with extra lemon wedge, feta cheese on the side and fresh bread.