In the Greek cuisine there are these very popular dishes in which rice is cooked in a casserole with a certain vegetable each time like spinach, cabbage or leek.
Today, on our new blog post, we’ve got the leek version. A simple, nutritious and easy recipe.

Prasoryzo (Greek style rice with leeks)

Yields 4
3 leeks, halved lengthwise then sliced
1 medium size white onion finely chopped
2 spring onions thinly sliced
150 gr medium grain white rice
750 ml vegetable stock
salt
pepper
100 gr esti extra virgin olive oil
lemon juice
finely chopped fresh parsely (optional)

In a large pot heat the olive oil over medium/high heat. Add the onion and the spring onions and sauté until soft. Add the leeks and cook for at least 10 minutes until leeks start to soften. While cooking the leeks, stir often. Add the rice, give it a good stir.
Add the vegetable stock, salt and pepper. Once it starts to simmer lower the heat to medium/low and cook for another 20-30 minutes- depends on the type of rice. Keep stirring now and then and keep an eye on the liquids, towards the end it may need some more-add some hot water if needed.
Our prasoryzo is ready when the rice is cooked and there is almost no liquid left in the pot.
Sprinkle with parsley if using.
Add lemon juice to taste.