Thursday, November 18, 2010

Brown Rice with Leeks

























This would be a really easy side dish to add your Thanksgiving table or fast comfort food on a busy weeknight. I love the taste of leeks and the flavor boost they give to any dish --this one is a perfect example. The nutty flavor of the brown rice is a perfect pairing with caramelized leeks. This dish is so easy --I hope you make it!!!


Brown Rice with Leeks
1 cup brown rice, cooked
1-2 leeks, sliced
kosher salt
freshly ground pepper
1 Tablespoon olive oil
1 Tablespoon unsalted butter

Cook rice according to directions. If you have homemade chicken broth then substitute broth for the water. Usually brown rice takes about 45 minutes to cook. You may saute' the leeks at any point while the rice is cooking --leeks can be hot or room temperature when you add them to the rice. Heat butter and olive oil in a frying pan over medium heat. Add sliced leeks and cook until golden brown or slightly caramelized, about 5 minutes. Season leeks with a little salt and pepper. Add cooked leeks to cooked rice and stir together with a fork. Add another tablespoon of butter if desired. Enjoy!







4 comments:

  1. This looks great! I am a totally inept cook (but a great fan of eating); I think I might be up to this recipe. Thanks, Claire! (from Sarah--I might show up as my husband)

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  2. Hi Sarah! I hope you do make this, it is so easy and tastes great. In addition to leeks I frequently slice up about 8 ounces of mushrooms and saute' over medium high heat and add to the brown rice. YUM! This dish is a great make-ahead as it reheats nicely. Thanks for commenting and let me know how it turns out for you!

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  3. This look simply unbelievable! I'm definitely up to the task...

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  4. I know you will love it, Margherita! Thanks for commenting!

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