Greek Rice With Leeks Prasorizo Recipe 45

GREEK RICE WITH LEEKS (PRASORIZO) RECIPE - (4/5)

Provided by á-29897

Number Of Ingredients 12

Greek Rice with Leeks (Prasorizo) Recipe - (4/5) image

Steps:

•Heat the oil in a large frying pan or wok, and add the onion, garlic, spring onions and leek. Cook over a medium-low heat for around 5 minutes, until the vegetables are soft. Add the rice, and cook for a further 2-3 minutes. •Next, add the vegetable stock and oregano. Mix well, and leave to simmer gently over a fairly low heat, stirring every few minutes. The rice will absorb the stock, and any excess moisture will disappear. At this point, check that the rice is fully cooked - add a dash more water if not, and cook for a few more minutes. •When the rice is cooked and there is no more excess water, add the fresh parsley and pine nuts, and season to taste.

Ingredients

1 tbsp olive oil
1/2 onion, halved and then thinly sliced
3 cloves garlic, minced
3 spring onions, sliced
1 medium leek, halved lengthwise and then sliced
150 g long-grain white rice
750 ml vegetable stock
1/2 tsp dried oregano
3 tbsp fresh parsley, chopped
2 tbsp pine nuts
Salt
Black pepper

BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON

Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.

Provided by Ali Slagle

Categories dinner, lunch, casseroles, grains and rice, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Baked Rice With White Beans, Leeks and Lemon image

Steps:

Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

Ingredients

4 leeks (about 2 pounds), trimmed, white and pale green parts sliced 1/4-inch thick
1 lemon
1/4 cup raw almonds
1/2 teaspoon red-pepper flakes
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cups uncooked basmati rice
1 (15-ounce) can white beans (such as cannellini or great Northern), rinsed
2 1/2 cups boiling water
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving

PRASSORIZO (GREEK LEEK RISOTTO)

This is a simple Greek dish - very easy to make and very easy to eat. It is not a risotto in the Italian sense of the word, so don't look for that technique here. Still, you will be pleasantly surprised with how we do it (it's easier!). I would make this using water for a meal suitable for the Lenten Fast. The stock adds richness and more depth and the parmesan is just plain delicious on it. In Greece we would eat this (without the parmesan) with a hefty slice of feta on the side, some kalamata olives, crusty bread and a glass of wine.

Provided by evelynathens

Categories Rice

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 11

Prassorizo (Greek Leek Risotto) image

Steps:

In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot.
Serve with freshly-grated parmesan and cracked black pepper.

Nutrition Facts : Calories 415.8, Fat 22.2, SaturatedFat 3.1, Sodium 53.5, Carbohydrate 50.8, Fiber 3.6, Sugar 6, Protein 4.7

Ingredients

6 large leeks, cleaned and sliced into 1/2-inch pieces, washed well to remove all grit (this will be about 6-7 cups of sliced leek)
1 large red onion, minced
1/2 cup boiling water
1/2-3/4 cup olive oil (we use more olive oil in Greece than what you're probably used to)
1 tablespoon tomato paste
1 cup arborio rice (suitable for risotto) or 1 cup carnarola rice (suitable for risotto)
4 1/2 cups boiling water or 4 1/2 cups hot stock
3 tablespoons minced fresh dill
1/2 lemon, juice and zest of
freshly-grated parmesan cheese
freshly-cracked black pepper

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PRASORIZO (GREEK RICE WITH LEEKS) - EASY CHEESY VEGETARIAN

Web Aug 23, 2014 150 g long-grain white rice 750 ml vegetable stock ½ teaspoon dried oregano 3 tablespoon fresh parsley chopped 2 …
From easycheesyvegetarian.com
5/5 (2)
Estimated Reading Time 3 mins
Category Side Dish
Total Time 30 mins

Heat the oil in a large frying pan or wok, and add the onion, garlic, spring onions and leek. Cook over a medium-low heat for around 5 minutes, until the vegetables are soft. Add the rice, and cook for a further 2-3 minutes.
Next, add the vegetable stock and oregano. Mix well, and leave to simmer gently over a fairly low heat, stirring every few minutes. The rice will absorb the stock, and any excess moisture will disappear. At this point, check that the rice is fully cooked - add a dash more water if not, and cook for a few more minutes.
When the rice is cooked and there is no more excess water, add the fresh parsley and pine nuts, and season to taste.

Greek Rice With Leeks Prasorizo Recipe 45

GREEK RICE WITH LEEKS (PRASORIZO) RECIPE - (4/5)

BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON

PRASSORIZO (GREEK LEEK RISOTTO)

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