Dinner · 40 min · greek

Prassorizo

This is the kind of Greek dinner you’ll make on repeat — leeks and carolina rice, 40 minutes, big payoff. At 300 calories and 7g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 Leeks
• 1 cup Carolina rice
• 2 Carrots
• 2 Tomatoes
• 1/3 cup Olive oil
• 1 Lemon
• 1/3 cup Fresh dill

Steps

1. Slice the leeks into thick rounds and wash meticulously — grit hides between the layers.
2. Soften the leeks and carrots in olive oil 10 minutes until silky and sweet.
3. Stir in the rice and grated tomatoes; toast 2 minutes.
4. Add hot water to cover and simmer 18 minutes, stirring occasionally, until the rice is tender and creamy.
5. The prassorizo should be moist and spoonable, like a loose risotto.
6. Finish with lemon juice and dill off the heat.
7. Serve warm with olives and bread; spanakorizo’s leek-based sibling, humble and deeply comforting.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes