I am used to having leeks in a soup or a quiche but rarely have I ever had them as the star of the show. This recipe is a delicious side dish that is comforting at the same time it is healthy. Loaded with vegetables this is sure to please!
Ingredients.
- 2 tbsp Extra Virgin Olive Oil
- 3 large leeks, cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds
- 2 to 3 carrots, peeled and cut into ¼-inch rounds
- 3 large garlic cloves, minced
- salt and black pepper
- 1 teaspoon cumin
- 1/2 cup, rice rinsed
- Juice and zest of 1/2 large lemon
- ½ cup chopped fresh parsley
Instructions
- In a medium saucepan heat extra virgin olive oil over medium-high heat until shimmering. Add the leeks and carrots, and sautee until softening, approximately 5 minutes. Add the garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 2 minutes more, stirring regularly as needed.
- Add 1 1/2 cups of water, the rice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
- Take off the heat and stir in the fresh parsley, lemon juice, lemon zest, and another good drizzle of extra virgin olive oil.
