GREEK LEEKS AND RICE - PRASORIZO
Steps:
- Wash and slice the leeks. Place the leeks in a pot of boiling water and boil for 2-3 minutes. Strain leeks and set aside.
- In a pot or deep pan, heat the olive oil on medium low heat and add the leeks and sauté until leeks are soft (about 6-7 minutes). Note: You do not want to brown them.
- Add the dill and the tomato paste and stir a couple of times, than add the rice and about 1 ¼ cup of hot water. Add salt as needed (I added about ½ a teaspoon) and mix well.
- Cover the pot with its lid and simmer at low heat for about 20 minutes, until rice is soft. Check regularly and add additional hot water as needed. Turn off the heat and let it sit for 10 minutes with the lid on.
- Serve as a main course with a few drops of lemon juice and freshly ground pepper.
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
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
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