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Spring is in full swing and we’ve got a lovely spring recipe for you. Inspired by the produce we find at the market, this week we’re kicking off May with a vibrant recipe.
As you may know, Greeks love to slowly cook vegetables in olive oil. Rice is often added, as in the very seasonal Spinach & Rice Stew (Spanakorizo), or in the winter Cabbage, Carrot & Rice Stew (Lahanorizo). As leeks are a favourite spring ingredient, this week we’re making a Leek & Rice Stew (Prasorizo).
We serve this vibrant dish with plenty of lemon juice and our favourite flavoured olive oil, the 17C. This is a limited production oil made from unripe olives, crushed with fresh lemons, oranges and thyme. Our special recipe imparts an exquisite citrus twist to this premium olive oil. This oil has a beautiful golden colour and smooth, rich, buttery texture. The aromas of lemon and orange along with the presence of thyme make it a well-balanced olive oil, a perfect accompaniment to spring and summer vegetables and white fish.
Serves 2
4 leeks
2 cloves fresh garlic (or one clove of garlic)
2 tbsp olive oil
½ cup white wine (we used Malagousia)
100g Carolina rice, rinced until the water is clear
Salt, pepper, dried thyme (to taste)
17C Olive Oil with Lemons, Oranges and Thyme (to serve)
Lemon wedges (to serve)
Cut the leeks in large bite-size pieces. Rinse them with plenty of water. Let them dry.
In a shallow casserole and over medium heat add the olive oil and leeks. Cook from all sides until tender, around 5-7 minutes. If you like, you can leave them a bit longer to char. Add the garlic and cook for another minute. Add the wine and let it reduce. Add the rice and 650ml water and gently stir everything together. Season with salt, pepper and thyme.
Bring the water to a boil and then cover your casserole, lower the heat and simmer until the leeks are tender and the rice is cooked, around 20-30 minutes.
Serve with plenty of lemon and our flavoured 17C olive oil.
