INSTANT POT GREEK LEEK RICE RECIPE (PRASORIZO)

This Instant Pot Greek Leek Rice recipe creates a fulfilling, classic Mediterranean Diet entree, ready in less than 40 minutes. A wholesome meal of savoury vegetables and rice – it’s huge in flavour and low in cost and effort!

Greek Leek Rice Recipe known as Prasorizo or Πρασόρυζο in Greek (pronounced Pra-SOR-izo) is a mouthwatering meal that is hearty enough to be an entree and also makes for a great side dish. It is part of a group of Greek dishes that are vegetable and rice-based such as Spanikorizo and Lahanorizo. These dishes are similar because the flavours combine smoothly and you can’t tell where one ingredient ends and another begins. The flavours melt together and the texture is rich and creamy without adding dairy. It’s almost like a stew but not as liquidy as a stew. Now for the taste… imagine buttery-feeling cooked leek with sweet carrot, tangy lemon and dill, savoury onion and garlic, combined with rice and cooked to perfection, to make a creamy vegan dish.

It’s so simple yet so delicious. With the help of the Instant Pot, our Greek Leek Rice recipe is ready to eat by the time you set the table!

WHY YOU’LL LOVE OUR INSTANT POT GREEK LEEK RICE RECIPE

• Delicious! All the ingredients cook perfectly together. There are so many different flavour elements that blend together like a dream.
• Fast! Isn’t the Instant Pot fantastic for time-saving? With minimal hands-on time, this dish is on your table ready to eat within 40 minutes without any effort.
• Super healthy! Leeks are a low-caloric and nutrient-dense vegetable that are high in vitamins, minerals, antioxidants, and fibre. They can help you feel full and satisfied longer which is great for weight loss. The addition of extra virgin olive oil elevates the heart-healthy and antioxidant compounds which have made the traditional Mediterranean diet so famous.
• Budget-friendly! The cost of living is rising in all parts of the globe. With this, people are looking for economical ways to eat healthy on a budget and recipes using humble vegetables are a great solution.
• Plant-based! Yay for plant-based cooking! The traditional Greek diet is renowned for having naturally vegan dishes. A diet rich in plant-based food is associated with an incredible amount of health benefits. It is also great for the environment as plant-based food has a smaller environmental footprint than meat-based agriculture. One baby step toward a cleaner world for us all!
• Top Allergen-Free! For anyone who lives with a food allergy, you know how challenging it can be to eat safe, comfort-style foods. As with many recipes here on Athena Pot, Instant Pot Greek Leek Rice is another one that strives to meet “top allergen-free” criteria. Carefully check the ingredients on the bouillon cube, as some can contain milk or wheat, but as an alternative, you can substitute this with 1/2 tablespoon of a safe soup seasoning mixture or salt.

ALL ABOUT LEEKS!

If you’re not familiar with leeks, this is a great recipe to introduce you to them. Leeks have been one of the original staples of the Mediterranean Diet since ancient times. There are records of them being cultivated in abundance in ancient Egypt, Mesopotamia, Greece, and Rome. They were favoured by everyone from the lower classes of society to the elites and believed to have superior medicinal properties. Hippocrates, the ancient Greek physician and ‘father of medicine’ prescribed leeks as a cure for nosebleeds. The ancient Roman emperor Nero ate them so much, believing that it was good for his voice, that his nickname was “Porrophagus” which means “Leek Eater”.

Leeks are part of the allium family. They are a sweeter, milder-tasting vegetable compared to their cousins – onion and garlic. The edible portions of leeks are the white stalk (above the roots and stem base), and the light green parts. The dark green ends have a tough texture which makes them unpleasant to eat, but they can provide an excellent addition of flavour and nutrients to homemade soup stock.

Leeks are rich in vitamins, nutrients, and flavonoids. Flavonoids are antioxidants that are linked to anti-inflammatory, anti-diabetic, and anticancer properties.

Because leeks are grown in deeper trenches in gardens, there is often dirt between the layers of the plant. To prepare, remove the root and the dark green stalk. Slice vertically and wash under running water to clean the dirt from the layers.

Leeks can be enjoyed raw or cooked. In Greek cuisine, they are most commonly prepared in prasorizo, prasopita (leek pie), or cooked with pork.

INGREDIENTS FOR INSTANT POT PRASORIZO

• 3/4 cup extra virgin olive oil (1/2 cup in the beginning, 1/4 cup reserved for the end)
• 1 medium (approx 1 cup) red onion, finely chopped
• 2 cloves of garlic, peeled and finely diced
• 1 large carrot (approx 1 cup), peeled and chopped into disks
• 3 medium (approx 1/2 cup) fresh green onion finely chopped
• 1/2 cup fresh dill, finely chopped (1/4 cup in the beginning, 1/4 cup reserved for the end)
• 6-10 leek stalks (approx 12 cups chopped), roots and green stems removed, chopped
• 3/4 cup basmati rice
• 1 bouillon cube, chicken or vegetable
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 and 3/4 cup warm water
• 2 tbsp freshly squeezed lemon juice (approx 1/2 lemon) and extra to taste

STEP-BY-STEP INSTRUCTIONS ON HOW TO MAKE PRASORIZO RECIPE

• Turn on the Instant Pot to Saute. When the liner is hot, add half a cup of the olive oil. Reserve the remaining olive oil for after the cooking process.
• Add the red onion and stir fry it for about 2 minutes to soften, ensuring it doesn’t burn.
• Add the carrot, garlic, fresh green onion, and 1/4 cup fresh dill and stir fry for one minute. This step is important to caramelize the vegetables and release their sweet flavour.
• Place the rice in a fine sieve and rinse well under running water until the water running through it is clear – this takes just a few seconds. Add the rice to the Instant Pot in the cooked onion mix and stir in the water, bouillon cube, sea salt, and pepper. Turn off the saute setting.
• Add the chopped leek to the pot about two handfuls at a time and mix well after adding each batch.
• Once all of the leek is added and mixed well, close the lid of the Instant Pot and turn the release valve to the closed position. Set the manual pressure cook timer to 4 minutes.
• When the cooking is complete, allow Natural Pressure Release to happen for 10 minutes. After 10 minutes, carefully turn the pressure release valve to allow for a Quick Pressure Release.
• Carefully remove the lid and stir in the lemon juice, remaining chopped dill, and remaining olive oil. Let it sit for at least 15 minutes to fully absorb the flavour. The longer you let this dish sit after cooking, the more flavourful it becomes.
• Serve Instant Pot Greek Leek Rice in a dish. Drizzle with extra virgin olive oil, a squeeze of fresh lemon, and (optional) some feta cheese. Smile and enjoy!

SERVING SUGGESTIONS FOR INSTANT POT GREEK LEEK RICE RECIPE

Greek Leek Rice is most commonly served as an entree. It is a fulfilling vegan meal that you can enjoy during Lent, on Meatless Mondays, or any day at all!

Prasorizo also goes well as a side when paired with a simple roasted or grilled meat dish, especially pork or country-style sausage.

For seasoning, if you prefer a brighter taste, season it with a bit of extra freshly squeezed lemon. If you want to add a gourmet twist you can serve it with some feta cheese. The saltiness of the feta adds another wonderful layer of flavour to this multifaceted dish.

ALLERGY INFORMATION FOR GREEK LEEK RICE

Our Instant Pot Greek Leek Rice recipe is:

• Dairy-free
• Egg-free
• Nut-free
• Peanut-free
• Wheat-free
• Soy-free
• Sesame-free
• Fish-free
• Crustacean-free
• Celery-free
• Mustard-free

Always check food labels to ensure the ingredients comply with dietary needs. Some bouillon contains dairy and wheat. An alternative option is soup salt or plain salt.

STORAGE INSTRUCTIONS

Store leftover Instant Pot Greek Leek Rice in an air-tight container in the refrigerator for up to 3 days. It will thicken when stored overnight. You may prefer to add a touch of water to thin it out when reheating.

**This dish, like many soups and stews, is even more delicious when served the next day!**

I do not recommend freezing this dish as the texture will not be pleasant when reheating.

TRY THESE DELICIOUS INSTANT POT GREEK VEGAN RECIPES NEXT!

If you loved this recipe – please let us know what you think in the comments… and please share!!