PrasoRizo

Served with grilled fish fillets and lettuce. Also, with a bunch of cabbage or some other salad, it can be a stand-alone dish.

Preparation steps

Finely chop the onion, squeeze the garlic. Wash leeks and spring onions well and cut into rings. Heat oil and butter in a wide pan, add onion and simmer a little. Add garlic, leeks and spring onions - all simmer for about 5 minutes on low heat. Add the rice and fry for a few minutes, then pour over the white wine. Let it simmer and continue to simmer to allow the alcohol to evaporate.
Pour warm water, add salt, pepper and stir and continue to cook at a low temperature - stirring occasionally (instead of water you can add stock, homemade or purchased). After all the liquid has almost evaporated, add dry oregano, chopped fresh pretzumula leaves, chives and toasted pine nuts - stir and remove from the heat. If necessary, add freshly ground salt and pepper. A little shredded feta cheese goes well with rice.
Serve as a main course or side dish.

Serving

Source

Ingredients

1 tbspolive oil
1 tspbutter
3-4price of garlic (garlic, crushed)
3young port (green and white part)
1-2small leek (white bio)
1 cuprice (oblong grain)
50 mlof white wine
700 mlhot water (or foundation)
1/2 teaspoonoregano (dry)
2-3 teaspoonsfresh herbs (pretusimul and chives)
2-3 tablespoonspine nuts (toasted)
salt and pepper (freshly ground)
+ a little shredded feta cheese or parmesan

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Rosa Cooking