Description
A delicious and comforting dish featuring leeks and rice, perfect for a cozy meal.
Ingredients
Scale
- 3 tablespoons olive oil (for cooking)
- 1 medium onion (finely diced)
- 250 grams carrots (2–3 medium, sliced)
- 1 tablespoon tomato paste
- 800 grams leeks (5–6 medium, trimmed, well washed, and sliced)
- 30 grams long grain rice (about 2 tablespoons, rinsed and drained)
- 1 orange (about ⅓ cup of juice)
- 1 lemon (about 2 tablespoons of juice)
- 200 ml water (¾ cup)
- 1 teaspoon salt
- ¼ teaspoon black pepper (or to taste)
- 1 tablespoon extra virgin olive oil (for drizzling)
Instructions
- Heat 3 tablespoons of olive oil in a wide pot over medium heat. Add the diced onion and sauté for 2–3 minutes, stirring occasionally, until slightly softened.
- Add the sliced carrots and cook together for another 2–3 minutes.
- Stir in the tomato paste and cook for about 1 minute, mixing well.
- Add the sliced leeks. Stir gently, cover the pot, and cook for 5 minutes to allow them to release some moisture. Remove the lid and give everything a gentle stir.
- Add the rinsed rice, salt, and black pepper. Pour in the orange juice, lemon juice, and water. Stir carefully.
- Cover and cook over low heat for 20–25 minutes, or until the leeks are tender and the rice is fully cooked. Stir once or twice during cooking to ensure nothing sticks.
- Taste and adjust seasoning. Add more lemon juice if desired.
- Remove from heat. Drizzle 1 tablespoon of extra virgin olive oil over the top. Let it rest, covered, for 15 minutes before serving.
Notes
- This dish pairs well with a simple green salad for a delightful meal.
- For added protein, consider serving with grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg