Prasorizo (Greek rice with leeks

• Vegan
• Gluten free

• Produce

  • 3 cloves Garlic
  • 1 Leek, medium
  • 1/2 Onion
  • 1/2 tsp Oregano, dried
  • 3 tbsp Parsley, fresh
  • 3 Spring onions

• Canned Goods

  • 750 ml Vegetable stock

• Pasta & Grains

  • 150 g White rice, long grain

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

Found on amuse-your-bouche.com

Description

Directions

• Heat the oil in a large frying pan or wok, and add the onion, garlic, spring onions and leek. Cook over a medium-low heat for around 5 minutes, until the vegetables are soft. Add the rice, and cook for a further 2-3 minutes.
• Next, add the vegetable stock and oregano. Mix well, and leave to simmer gently over a fairly low heat, stirring every few minutes. The rice will absorb the stock, and any excess moisture will disappear. At this point, check that the rice is fully cooked - add a dash more water if not, and cook for a few more minutes.
• When the rice is cooked and there is no more excess water, add the fresh parsley and pine nuts, and season to taste.