Prasorizo (Greek Leek and Rice)

🛒 Ingredients

• Leeks 500 g · 305 kcal
• Medium-grain rice 200 g · 720 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 10 g · 15 kcal
• Olive oil 55 g · 486 kcal
• Vegetable broth 700 g · 28 kcal
• Fresh dill 10 g · 4 kcal
• Lemon juice 30 g · 7 kcal

👨‍🍳 Instructions

1. Thoroughly wash and thinly slice the white and light green parts of the leeks; discard the dark green tops. Chop the onion and mince the garlic.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
3. Add the sliced leeks to the pot and continue to sauté for another 8-10 minutes, stirring occasionally, until they have wilted significantly and become tender.
4. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the rice to the pot and stir well to coat all grains with the oil and vegetables.
5. Pour in the vegetable broth, add salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
6. Once cooked, remove from heat and let it rest, covered, for 5 minutes. Stir in the fresh dill and lemon juice.
7. Serve warm as a main dish or a side. Garnish with extra fresh dill if desired.