Best Baked Rice With Leeks And Bok Choy Recipes

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BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON



Baked Rice With White Beans, Leeks and Lemon image

Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.

Provided by Ali Slagle

Categories     dinner, lunch, casseroles, grains and rice, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 leeks (about 2 pounds), trimmed, white and pale green parts sliced 1/4-inch thick
1 lemon
1/4 cup raw almonds
1/2 teaspoon red-pepper flakes
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cups uncooked basmati rice
1 (15-ounce) can white beans (such as cannellini or great Northern), rinsed
2 1/2 cups boiling water
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
  • In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
  • Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
  • Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

BABY BOK CHOY AND LEEKS RECIPE - (3.8/5)



Baby Bok Choy and Leeks Recipe - (3.8/5) image

Provided by mjensen

Number Of Ingredients 12

2/3 cup rice (mix of black, brown and wild)
1 1/3 cup water
1/4 cup raw cashews, roughly chopped
1/2 red onion, chopped
4 cloves garlic, minced
1/8 tsp. red pepper flakes (more to taste)
2 leeks, chopped
splash low-sodium chicken broth
4 bunches baby bok choy, chopped
1/4 cup low-sodium chicken broth
1/2 cup light coconut milk (or more low-sodium chicken broth)
1 cup cooked edamame beans

Steps:

  • 1. Wash rice thoroughly. Combine water and rice in saucepan, bring to boil, then simmer covered until rice is tender and water is absorbed. Move to serving bowl, top with chopped cashews and set aside. 2. Sautee onion, garlic, red pepper flakes and leeks in a little chicken broth until tender. Add baby bok choy, remaining broth and coconut milk (or more broth) and steam until greens are beginning to get tender. 3. Add edamame beans and heat through. Serve with rice dish.

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