Stovetop leek and rice casserole

Stovetop leek and rice casserole, aka prasorizo, might play second fiddle to spanakorizo (spinach rice), but it truly deserves the limelight. I found leeks for a really good price at the farmers’ market (leeks are so expensive in the US!) so snatched them up to make this humble and comforting dish. It’s a vegan main but can also make a great side.

Do you love leeks but aren’t quite sure what to do with them? Then this is your recipe! 🍚

Happy almost-Friday, friends! I am SO ready for the weekend! ☀️

#RECIPE

Prasorizo

5 tbsp olive oil
1/2 large brown onion, finely chopped
6 cups sliced leeks (about 4-5 leeks)
salt and pepper to taste
1 cup (180g) calrose rice, rinsed
3 cups (700ml) water
1 cup chopped fresh dill
Lemon, to serve

In a large sauté pan, heat oil over medium heat. Add onion and leeks along with a pinch of salt. Cook gently, stirring occasionally, until leek has softened, 5-10 minutes. Add rice and stir to coat in oil; cook 1-2 minutes. Pour in water and season with salt and pepper (I used about 1 tsp of salt). Bring to a simmer, cover with lid, then reduce heat to low and cook gently for 15-20 minutes, until rice is tender.

Remove lid and stir in dill. Rest for a minute, then serve with fresh lemon juice.

Tips:
This is a great meatless main dish with some feta and olives on the side. If you’re looking for more protein, it’s also nice accompanied by a small amount of meat or seafood - a “side dish” of meat of sorts. I sometimes like a little bit of sausage on the side, which goes nicely with the leeks. A fried egg on top is a great way to enjoy leftovers!