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Prasorizo
My own version of a Greek dish. Leeks cut into slivers an inch long, saute'd in olive oil for an hour over low heat. Long grain rice tipped into mixture for the last ten minutes. Chicken stock instead of the usual amount of water added to cook the rice and Chouriso sausage cut into discs thrown in to boil. Don't use the very spicy Chouriso or the pepper will infuse the stuff and kill the delicate taste. When rice is cooked, squeeze the juice of a lemon, or two into the pot and mix well. Serve hot.
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