Prasorizo - Greek Leeks With Rice Stew

Greek cuisine is rich in stews and casseroles, many of which are staples in family meals but may not always appear on restaurant menus. One such dish is prasorizo, a comforting leek and rice stew that’s simple to make with just a few basic ingredients, like most Mediterranean stews.

Serve it with a slice of bread to soak up the flavorful juices or top it with crumbled feta or Greek yogurt for extra richness. If you enjoy this dish, you might also like spanakorizo (spinach and rice stew) or lahanorizo (cabbage and rice stew), which share a similar hearty and wholesome style.

Ingredients & How-to

To prepare this prasorizo dish we are going to need rice, leeks, onion, garlic, green onions. fresh dill, lemon juice, salt and pepper.

• Rice: I’m using long-grain rice but you could also use medium-grain like Calrose, Arborio, Bomba or a similar type of rice.
• Dill: Fresh dill is commonly used in Greek stews. If you don’t like the flavor or don’t have any available, then you could use fresh parsley or mint.

For full quantities check the recipe down below. So let’s get started!

01. I begin by prepping all the ingredients before cooking. I like to keep some of the green parts of the leeks, as they soften when cooked and enhance the stew’s flavor. I make sure to clean the leek leaves very well under running water as there is often soil between them. Then, I slice them into thick pieces, about half an inch wide.

02. I peel and dice the onion, roughly cut the garlic cloves and cut the green onions into slices.

03. In the pot, I sauté the chopped onion for 3-4 minutes until it turns translucent. Then, I add the garlic, chopped leek, and green onions, letting them cook for another 2-3 minutes—just enough to soften slightly before adding the rice.

04. I wash the rice in cold water until it’s clear and then add it to the pot with the vegetables. I add the water and season with salt and freshly ground pepper. Instead of water, you could use stock for more flavor.

05. After about 10 minutes, I add the chopped fresh dill and lemon juice and give it all a good stir. I set the heat to medium-low and let the rice slowly cook with the leeks.

06. I stay close to the pot and give it a stir every now and then in case I need to add more water. We don’t want the rice to get stack to the bottom of the pot. When the rice is ready, I turn off the heat and drizzle some more olive oil for extra goodness and flavor. I cover the pot with the lid for 5-10 minutes before serving.

Tips

• Stir occasionally to prevent the rice from sticking to the pot.
• Add only a small amount of olive oil at the beginning for sautéing the onion, then drizzle the rest after turning off the heat for extra flavor.
• Thoroughly clean the leeks, as soil and dirt often get trapped between the leaves.

Substitutions

• Swap fresh dill for mint, parsley, or a mix of herbs.
• Replace rice with bulgur wheat or orzo pasta, adjusting the water accordingly.
• Use water or stock for added depth of flavor.

Serving suggestions

This Greek prasorizo stew is a simple, one-pot vegan dish made with just vegetables and rice. It’s best enjoyed warm, and if you love lemony flavors like I do, a final squeeze of fresh lemon and a drizzle of extra virgin olive oil make it even better.

We love serving it with Greek yogurt on the side or crumbled feta on top—their tangy flavor pairs beautifully with the dish. A thick slice of bread is also perfect for soaking up the delicious juices.

If you are serving it as a side dish, you could pair it with some pork skewers or some meatballs (grilled or baked in the oven).

Storage

You could store any leftover of this Greek leeks and rice stew in the fridge for up to 2 days. Warm it up thoroughly in the microwave for a couple of minutes or in a small pot on the stove until piping hot.

I wouldn’t recommend freezing it since the rice loses its texture when thawed.

FAQ

What type of rice is good for stews?