Prasorizo — Greek Slow-Braised Leek & Rice with Lemon and Dill

⏱ 50 min · Serves 4

A humble Greek one-pot that tastes far richer than its short shopping list. Leeks are coaxed down in good olive oil until sweet and silky, then rice simmers in their broth with dill and a squeeze of lemon. Serve warm with feta crumbled over and plenty of bread.

Per serving: 505 kcal · 11.5g protein · 58.0g carbs · 25.0g fat

Ingredients

• 6 tbsp extra virgin olive oil
• 4 large leeks (about 1kg), trimmed, halved and sliced 1cm thick
• 1 onion, finely chopped
• 2 spring onions, sliced (optional)
• 1 tsp fennel seeds, lightly crushed
• 200g medium-grain rice (Arborio or Carolina)
• 1 tbsp tomato purée
• 800ml hot vegetable stock
• 1 bay leaf
• Zest and juice of 1 lemon
• 20g fresh dill, chopped
• Salt and plenty of black pepper
• 100g feta, to serve (optional)
• Extra olive oil and lemon wedges, to serve

Method

1. Wash the sliced leeks well in a bowl of cold water to remove grit, then drain.
2. Warm 5 tbsp of the olive oil in a wide heavy pan over medium-low heat. Add the onion and a good pinch of salt and soften for 5 minutes without colouring.
3. Add the leeks and fennel seeds. Cook gently, stirring often, for 15 minutes until the leeks collapse and turn sweet and glossy — don't rush this, it's where the flavour lives.
4. Stir in the tomato purée and cook for 1 minute, then add the rice and turn it through the oil for another minute.
5. Pour in the hot stock, add the bay leaf and season. Bring to a simmer, cover and cook on low for 18–20 minutes, stirring once or twice, until the rice is tender and the mixture is loose and spoonable rather than dry.
6. Off the heat, stir through the lemon zest, half the juice, most of the dill and the remaining tablespoon of olive oil. Cover and rest 5 minutes.
7. Taste, adjust with more lemon, salt and lots of pepper. Serve scattered with the rest of the dill, the spring onions and crumbled feta, with lemon wedges alongside.