This is my take on the traditional Greek rice dish, Prasoryzo (pronounced: prah-SOH-ree-zoh). It’s simple and fresh, with rice, leeks, dill, and lemon. It’s (probably) authentically made with long grain white rice, but I really like the added fragrant brown basmati here. If you substitute brown basmati with a different rice variety, be sure to adjust the cooking time.
Prasoryzo (Greek Leek Pilaf)
1/4 cup (60mL) medium or robust extra-virgin olive oil
3 leeks, cleaned well and thinly sliced (just the white and light green sections)
3 cloves garlic, minced
Salt and fresh ground pepper
1 cup (240mL) brown basmati rice
1 tablespoon (15mL) tomato paste
2 1/2 cups (600mL) water
1/3 cup (80mL) minced fresh mint
1/3 cup (80mL) minced fresh dill
Lemon, for serving
Heat the oil in a large saucepan. Add the leeks and sauté until they start to soften. Add the garlic and season with salt and pepper. Sauté for an additional 2 minutes, until garlic is fragrant and leeks begin to turn golden. Add the rice and stir until well mixed, then stir in the tomato paste, mixing well.
Add the water, bring to a boil, cover and turn the heat to low, letting simmer until water is absorbed and rice is cooked, about 45 to 50 minutes. Remove from heat and stir in the dill and mint. Cover and let sit 15 minutes. Adjust seasonings, and serve with lemon.