Prasorizo
Tender leeks and arborio rice baked together in a creamy tomato sauce with fresh dill and feta—a classic Greek comfort dish that's naturally vegetarian and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 11g
Ingredients
- 4 medium leeks (white and light green parts), sliced into 1-inch rounds
- 1.5 cups arborio rice
- 1 can (14.5 oz) canned crushed tomatoes
- 2 cups vegetable broth
- ¾ cup feta cheese, crumbled
- 3 tbsp fresh dill, chopped (or 1 tsp dried)
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat oven to 400°F. Trim leeks and slice into 1-inch rounds, separating layers; rinse thoroughly.
- 2
Heat olive oil in a 9x13-inch baking dish over medium heat, then sauté leeks until edges begin to soften, ~4 minutes.
- 3
Stir in arborio rice and toast for 1 minute until it looks slightly translucent at the edges.
- 4
Pour in crushed tomatoes and vegetable broth; stir well. Season with salt and pepper.
- 5
Cover the baking dish with foil and transfer to the oven. Bake for 35–40 minutes until rice is tender and liquid absorbs.
- 6
Remove from oven and stir in feta cheese and fresh dill. Adjust seasoning and serve hot.
Tools you’ll need
- 9x13-inch baking dish
- aluminum foil
- wooden spoon
- oven
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