Leek Rice Pilaf

Sweet succulent leeks make a lovely addition to a simple rice pilaf for a delicious side dish. Perfect with casseroles, curries and so much more.

Leek rice pilaf

This leek rice pilaf is light and fragrant, sweet with alliums and delicate enough to let the flavour and fragrance of the basmati rice shine through.

See also

• Easy pilau rice makes a great, fuss-free accompaniment to your favourite curries
• For a fragrant variation on the theme, this golden turmeric rice is simple but fabulous

A pilaf or pilau is a fragrant rice dish that should be light and fluffy, the grains separate and distinct rather than creamy and starchy like a risotto or the Greek dish prasorizo. I have kept the flavours simple, with a little garlic, a little onion and sweet, tender leeks keeping the dish moist and succulent.

To get that light airiness to your rice, you need a good long-grain rice and preferably basmati. Both the flavour and the fragrance are so much better.

I serve this leek pilaf as a side dish and find it very flexible. It suits French and Italian style meat dishes in sauce well, and perhaps that is why I have used their favoured term, pilaf, rather than pilau here.

That said, there is enough moisture from the leeks for it to work with plainer meat dishes such as juicy kebabs too, and it would go beautifully with many vegetarian dishes (Turkish baked aubergines spring to mind). It’s tasty enough for a simple meal all by itself, too.

Although you want a very different effect from risotto, I have started this leek rice pilaf in the same way, cooking the dry rice very gently in oil and butter before adding the stock for rice that is simply beautiful.

Why make leek rice pilaf

• deliciously delicate flavours

• easy to make

• goes with so many dishes

• it’s economical, too!

Leek rice pilaf ingredients

• Butter – salted or unsalted, as you prefer

• Olive oil – I prefer to use olive oil but you can use your favourite – make this vegan with more oil and leaving out the butter

• Onion – one regular white onion

• Leek – look for a firm leek that feels heavy for its size – you can use two smaller ones

• Garlic

• Basmati rice – the best for flavour and fragrance in drier rice dishes. you do not want a quick cook type of rice here.

• Stock – vegetable or chicken

• Parsley (optional) – for garnish

Love your leeks

Leeks are an undervalued vegetable, but I think they are one to be cherished. One of the vegetables that are still going strong when other crops have run out or not yet sprung into growth, they kept our ancestors nourished through the hard times.

Rich in vitamin K, folates, vitamin C and vitamin A, they are not only good for you, but treated properly, they taste divine.

Delicate and tender when properly cooked, leeks seem better placed to take a starring role in many dishes than their more assertive allium relatives. In this leek rice pilaf recipe I have given them pride of place and I hope it convinces you to let them take centre stage more often.

How to make leek rice pilaf – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Peel and dice the onion. Remove any tough, green, outer leaves from the leeks, clean them and cut in half, then quarters lengthwise. Then dice. Finely chop the garlic.

Step Two – Melt the butter and olive oil in a casserole or saucepan with a lid that fits tight.

Sauté the leek and onion gently for about 5 minutes, stirring from time to time, so that the vegetables don’t catch.

Step Three – Add the garlic and the rice.

Fry gently, stirring to coat the grains of rice, and continue until these become translucent.

Step Four – Season with salt (you need less if you used salted butter) and pepper.

Then add the stock, put the lid on and turn the heat right down. I use a diffuser to keep the heat low and even.

Step Five – Cook for 18 minutes.

Don’t be tempted to lift the lid to check. Steam will escape, altering the ratio of liquid to rice!

After 18 minutes, turn the heat off and leave to rest for 10 minutes before lifting the lid.

Finally, fluff up the rice with a fork and garnish with freshly chopped parsley to serve.

Serving suggestion

Serve this leek rice pilaf hot and fresh as a side dish.

Try it with this French chicken casserole or honey mustard chicken thighs, with slow cooker Spanish pork stew and chorizo, or with easy lamb shish kebabs. It would also work well with white fish dishes.

Variations

• Add some extra herbs – thyme would work or you could try some tarragon, especially if you wanted to serve your rice with fish.

• Add veg – I like the simplicity of the leeks with just the other alliums, but you could add some peas or other greens.

• Grate in a little lemon zest.

• Use brown rice – and cook for about 40 minutes.

Storage

Fridge – You can store your leek rice pilaf in the fridge but as always, you should treat cooked rice with care.

Make sure the rice is cool, and then transfer to the fridge for no more than 48 hours. 24 hours is better. Reheat thoroughly before serving. I usually do this in the microwave. Do not return to the fridge and reheat a second time.

Freezer – Freeze your homemade pilau rice to store for up to 3 months. Defrost in the fridge overnight before reheating, or microwave from frozen.

Hints and tips

• Keep the heat low for the most tender leeks.

• Choose basmati – it really does taste different from American long grain. And do not be tempted to use easy cook rice.

• Don’t be tempted to lift the lid on your rice before it is cooked.

FAQs

More rice recipes

• Italian rice with pesto and tomatoes – a simple dish, bursting with flavour

• Easy Mexican rice and beans – spicy and colourful

• Homemade Nando’s spicy rice – for piri piri dishes and more

• Find more easy rice dishes here.