Leeks with Rice
The lemon juice brings a ray of summer sunshine to this winter staple dish.
Leeks with Rice
Adapted from Madhur Jaffrey's World Vegetarian
Ingredients:
2 pounds leeks, white parts only
1/2 cup Arborio rice
2 Tbsp olive oil
salt and pepper to taste
juice of 1 lemon
Method:
Cut the leeks in half, wash thorougly and cut into 1/2-inch slices. In a pot, combine the leeks and 3 cups of water. Bring to the boil and simmer on medium heat for about 15 minutes. Add the rice, oil and another 1/2-cup of water. Stirring occasionally, simmer for another 15 minutes until the rice is tender. Add salt and pepper to taste and stir in the lemon juice just before serving.
Adapted from Madhur Jaffrey's World Vegetarian
Ingredients:
2 pounds leeks, white parts only
1/2 cup Arborio rice
2 Tbsp olive oil
salt and pepper to taste
juice of 1 lemon
Method:
Cut the leeks in half, wash thorougly and cut into 1/2-inch slices. In a pot, combine the leeks and 3 cups of water. Bring to the boil and simmer on medium heat for about 15 minutes. Add the rice, oil and another 1/2-cup of water. Stirring occasionally, simmer for another 15 minutes until the rice is tender. Add salt and pepper to taste and stir in the lemon juice just before serving.
4 comments:
The leeks look so pretty mixed in with the rice. This is a beautiful dish!
I love lemony rice and pasta dishes. The leeks sound great with the rice and lemon.
Rice with Leeks. Perfect. Love leeks.
This looks good. I have never tried cooking rice with leeks before, something to think about!
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