Prasorizo - Greek leeks & rice
This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN
Inspired by my Greek heritage, Leeks are almost always served with beans or rice. Today I’ve chosen rice but specifically using a medium grain rice which is shorter and wider than regular long grain rice. As a result it produces moist, tender, slightly chewy grains that stick together when cooked, therefore using a risotto or paella rice is ideal.
Approx 350-400g Leeks
60g Olive oil
Small handful of finely chopped dill
1 tbsp tomato paste
1 cup of Aborio rice
2 cups of vegetable stock (add more water as needed)
150g Spinach, roughly chopped
Salt & Pepper
Lemon to taste
1. I tend to use the same prep method each time with leeks so apologies if this sound repetitive! Leeks tend to hide lots of soil in their many layers, so to clean firstly take off the tough outer layers and trim off most of the very green part. With the sharpest knife you have, place the leek on a flat surface and cut vertically about half way down then fan out the layers then rinse them through.
2. Slice the leeks width ways around 1cm thick and place in a pan of boiling water for a few minutes then strain. In the same pan, heat the olive oil and add the slice leeks, cook on a low heat for around 6-7 minutes or until they have softened, you don’t want them to go brown.
3. Add the dill and the tomato paste and stir well for a minute before adding the rice. Give it a good mix to ensure every grain is coated and then add the stock. Like a risotto, its best to add the stock a little at a time and stir every now and then to stop the rice sticking to the bottom of the pan. Add a little more water if or when needed.
4. Just as the rice softens, stir in the spinach and season well. Turn off the heat and let it sit with a tea towel over the top for 10 minutes.
5. Serve it up with a squeeze of lemon, a crumble of feta and a little more pepper.