Prasorizo (Greek Leek and Rice)

Prasorizo is one of the simplest and most comforting dishes in the Greek ladera tradition — leeks braised slowly in generous olive oil until silky and sweet, then simmered with rice until everything melds into a unified, soothing whole. Dill and lemon are not optional; they are what elevate this from plain rice to something genuinely beautiful.

Greek grandmothers have been making this during every Lent for as long as anyone can remember, and for good reason.

FASTING LEVEL: Fast With Oil (for strict oil-free days, braise the leeks in vegetable broth instead of oil — the result is lighter but still good)

SERVINGS: 4
TIME: 45 minutes

INGREDIENTS:
- 4 large leeks (about 800 g), white and light green parts only
- 200 g long-grain rice
- 80 ml extra-virgin olive oil
- 500 ml hot water or vegetable broth
- Juice of 1 large lemon
- 1 large bunch fresh dill, finely chopped (about 30 g)
- 1 teaspoon salt
- Black pepper to taste

METHOD:
1. Clean the leeks thoroughly — they hide grit between their layers. Halve them lengthwise, then slice into half-moons about 1 cm thick. Wash again in a bowl of cold water, lifting the leeks out and leaving the grit behind. Drain well.
2. Heat olive oil in a wide, heavy pot over medium heat. Add the leeks and a pinch of salt. Stir to coat in oil, then cover and cook on low heat for 15 minutes, stirring occasionally, until the leeks are completely soft and silky. Do not rush this step.
3. Add the rice and stir to coat in the oil and leeks. Cook for 1 minute.
4. Pour in hot water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
5. Remove from heat. Stir in lemon juice, dill, salt, and pepper. Cover and let rest for 5 minutes.
6. Serve warm or at room temperature. A drizzle of raw olive oil on top is traditional.

NOTES:
- The long, slow cooking of the leeks is essential. Rushed leeks taste sharp and fibrous. Patient leeks taste sweet and buttery.
- Use the best olive oil you have — it is a primary flavor here, not just a cooking medium.
- Prasorizo is traditionally served as a main dish during Lent, not a side. The olive oil and rice provide substantial calories.
- Leftovers are excellent at room temperature the next day, dressed with an extra squeeze of lemon.
- For added protein, stir in a drained can of chickpeas with the rice in step 3.

NUTRITION (per serving, approximate):
Calories: 410 | Protein: 7 g | Carbohydrates: 55 g | Fat: 18 g | Fibre: 4 g