Tag: Greek

Prasoryzo (Greek Leek Pilaf)

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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 (Leek Pilaf)

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.

 

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Greek Spinach and Kale Tart with Hazelnut Crust

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Inspired by spanakopita, this simple tart is loaded with greens and fresh herbs encased in a hazelnut tart crust. It’s just as delicious served at room temperature, and both the crust and filling can be made in advance for easy preparation.

Greek Spinach and Kale Tart with Hazelnut Crust

Greek Spinach and Kale Tart with Hazelnut Crust

For the crust:
1 1/2 cups (360mL) hazelnut meal
6 tablespoons (90mL) tapioca flour
1/4 teaspoon (2mL) fine sea or Himalayan salt
1/4 cup (60mL) vegan buttery spread, such as Earth Balance, chilled and cut into chunks
1 to 2 tablespoons (15 to 30mL) cold water

For the filling:
1/4 cup (60mL) extra virgin olive oil
6 cups (1440mL) packed chopped spinach
2 cups (480mL) packed chopped kale
1 1/2 cups (360mL) chopped green onions
1 1/4 cups (300mL) chopped fresh dill
1/2 cup (120mL) chopped fresh mint
4 cloves garlic, minced
1/2 teaspoon (4mL) fine sea or Himalayan salt, plus more to taste
1 tablespoon (15mL) lemon juice

Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart dish.

To make the crust, put the hazelnut meal, tapioca flour, and salt in a food processor. Pulse about 8 times to combine. Put the buttery spread in the food processor. Pulse about 10 times until the buttery spread is in small pieces. Turn the processor on and drizzle in the water just until the mixture sticks together.

Press the mixture into the bottom and up the sides of the prepared dish. Bake on the middle rack for 12 to 15 minutes, until firm. If it starts to puff up, gently press it down. Set aside.

To make the filling, put the olive oil in a large saucepan over medium-high heat. Add the spinach, kale, and green onions, and cook until wilted and softened, about 10 minutes. Add the dill, mint, and garlic, cooking until fragrant and softened. Add the salt and lemon juice. Cook until all liquid has absorbed. Transfer the mixture into the tart shell, pressing evenly.

Bake for 25 to 30 minutes until crust is golden on the edges and the filling is firm to the touch. Cool at least 20 minutes before serving.