Leek Rice Pilaf

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Serving a spoonful of light and fluffy leek rice from a blue casserole dish

5 from 1 vote

This simple but delicious leek rice pilaf is delicately flavoured, fluffy, light and perfect as an accompaniment all sorts of meat dishes, or as a simple meal that makes the most of winter vegetables.

Servings:

Author: Helen Best-Shaw

Ingredients

15 g butter
15 g olive oil
1 onion - medium
1 leek
2 cloves garlic
200 g basmati rice
480 ml stock - vegetable or chicken
1 handful chopped fresh parsley - optional, for garnish

Metric - USA Cups

Instructions

Prepare the vegetables.
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.
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.
Add the garlic and the rice. Fry gently, stirring to coat the grains of rice, and cook until they are translucent.
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.
Cook for 18 minutes. Don't be tempted to lift the lid to check, as 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.

Notes

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.

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

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.