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Greek Rice with Leeks (Prasorizo)


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  • 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


Adapted from


Step 1

•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.

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