Macedonian Prasorizo (Πρασόρυζο Μακεδονίας)

Macedonian prasorizo is leek rice from the winter pot, a ladero where olive oil does the carrying and the leeks give the sweetness. In northern Greece, where leeks belong to the cold months, this is Tuesday food: modest, filling, and better than it has any right to be.

The method is plain. Cook the leeks down first, slowly, until they lose their sharp edge and turn glossy in the oil. Only then does the rice go in. Rush that step and you get boiled rice with green bits. Give it time and the whole pot becomes soft, sweet, tomato-stained, and creamy without butter, cheese, or any cleverness.

This is also nistisimo, fit for the fasting table, which is why I protect it from fuss. Orthodox Lent didn't leave Greek cooks hungry. It taught them how much a few vegetables, rice, good olive oil, and patience can do.