Prassorizo

Eatwell delivery today--I ended up with all sorts of fresh goodies begging to be experimented with so they can erase our vegan woes. David and I whimpered about the roast chicken in mustard-dill sauce recipe in the newsletter, but what I actually got excited about was the pair of GIANT leeks. I hit up Madhur Jaffrey for whatever she classified under "leeks" in World Vegetarian. Truly, truly a favorite cookbook. I've gotten in the habit of buying this for newlywed couples (cooks, cooks-to-be, veggies, carnivores...doesn't matter.)

Along with one of the lovely organic lemons my CSA box provides from Twin Girl Farms, a handful of arborio rice, and more olive oil than I thought possible, those leeks turned into Prassorizo: a soupy, fragrant bowl evocative of Avgolemono. Working in Greektown back in Chicago, I ate Avgolemono from Artopolis every single day. Never got sick of it. Although I've tried to make a vegetarian version before, this recipe was much closer, without trying (not to mention without the chicken, chicken stock, and egg.)

Next time I make this it'll be with a big crusty loaf of bread and olives on the side, a Greeker salad than the mango and avocado we had tonight, and possibly with some grilled fish. Dare I say that during the Vegan Experiment?

And um, my search for Prassorizo online just turned up a version with dill.

Prassorizo (Leeks with Rice) adapted from Madjhur Jaffrey's World Vegetarian

2 Giant Leeks (or 3-4 medium sized ones)
1/2 cup Arborio rice
1/2 cup (or slightly less) olive oil
1 teaspoon salt (more to taste)
freshly ground black pepper
Half a fresh squeezed lemon

Cut the white and pale green parts of the leeks into halves lengthwise and then crosswise into ~1/4 inch slices. Wash thoroughly to get out all of the grit; drain in colander.

Combine the leeks with 3 cups of water in a wide pot. Bring to a boil over high heat. Turn down to medium-high, and cook until leeks are tender (about 15 minutes.)

Add the rice, oil, salt, pepper, lemon juice, and another 1/2 cup boiling water. Cook on medium-high, stirring occasionally, for another 15 minutes or until rice is just tender. It should still be a little soupy, not as thick as risotto. Serve hot with crusty bread.