zoom

    Save to your scrapbook

    Prasorizo with wild oregano, spring greens & feta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Prasorizo with wild oregano, spring greens & feta

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4

    Ingredients

    100ml extra virgin olive oil
    ½ red onion, finely chopped
    400g leeks, thickly sliced
    2 salad onions, roughly chopped
    3 cloves garlic, finely sliced
    1 tsp sea salt flakes
    2 tsp vegan vegetable bouillon powder
    220g arborio rice
    100g spring greens, shredded
    20g pack dill, fronds picked
    1 unwaxed lemon, zest of all, juice of ½
    2 tsp wild oregano (dried)
    100g feta

    Method

    1. Heat the oil in a large lidded pan over a medium heat. Add the red onion and cook, stirring regularly, until just starting to brown, about
    4 minutes. Add the leeks, salad onions and garlic. Stir well. Reduce the heat to low and cook for 3 minutes, stirring regularly. Meanwhile, boil the kettle. Add the salt and 500ml just-boiled water to the pan. Increase the heat to medium and simmer for 20 minutes, uncovered, by which time most of the water should have evaporated.

    2. Stir in the bouillon powder, rice and 750ml just-boiled water. Reduce the heat to low and cook for 20 minutes, stirring only occasionally – we are not making risotto! Stir in the shredded spring greens. Cover and cook for 10 minutes more, adding a splash of water to loosen if needed.

    3. Roughly chop half the dill and add it to the pan, along with the lemon zest and juice, wild oregano and plenty of black pepper. Divide between shallow bowls, crumble over the feta and garnish with the remaining dill fronds. Great with toast or a simple tomato salad on the side.
     

    Your recipe note

    Edit your recipe note

    Elly’s tips

    Do not skimp on the olive oil. This is a super simple dish and the amount of olive oil is vital for giving body to the finished plate. Trust me! Keep the dish vegan by swapping the feta for a handful of drained and rinsed chickpeas. You can use up any leftover prasorizo in a rice frittata. It makes 6 generous slices so it’s a great way to stretch the leftovers. Cool two portions of the prasorizo quickly by spreading it out on a clean, shallow tray, then chill until needed. Mix these cold portions with 4 beaten eggs and an extra 100g of shredded spring greens. Season and pour into a hot, oiled, ovenproof frying pan. Spread the mixture out evenly. Cook over a low-medium heat until the base is set and golden brown, then place under a hot grill until the top is set and golden brown.

     

    Comments

    Average user rating

    4 stars

    Glossary