Prassoriso

Prassoriso

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

This is a similar dish to spanakoriso, but made using leeks instead of spinach. It can be eaten as a meal on its own or as a perfect accompaniment to pork dishes. The spinach is optional, but it adds a bit of colour.

Ingredients

Quantity Ingredient
4 leeks, sliced lengthwise and well washed
3 garlic cloves, finely chopped
125ml extra virgin olive oil
100g rice, rinsed until the water runs clear, preferably arborio
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
a handful washed spinach leaves, (optional) to serve

Method

  1. Slice the washed leeks finely and place in a heavy-based saucepan. Stir in the garlic, pour on the olive oil and cover the pan with a lid. Cook over a moderate heat for a few minutes, or until the leeks just begin to wilt. Tip the rice onto the leeks and season with salt and pepper. Cover the pan and cook over a very low heat for about 15–20 minutes, or until the rice is cooked. Stir occasionally to prevent the rice from sticking to the bottom and burning.
  2. When the rice is cooked, remove the pan from the heat. Add the spinach leaves, if using, and stir briefly over the heat until they wilt.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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