Baked Rice With White Beans Leeks And Lemon Nyt Recipes

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

Ingredients

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.

BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON (NYT)

Baked Rice with White Beans, Leeks and Lemon (NYT) image

Categories Rice

Number Of Ingredients 10

Ingredients

2 pounds leeks, sliced 1/4" thick
1 lemon
1/2+ cup whole almonds
1/2 teaspoon red pepper flakes
5 tablespoons olive oil
1 1/2 cups basmati rice, uncooked
15 ounces cannellini or great northern beans, canned
2 1/2 cups boiling water or stock
1/2+ cup Parmesan
1/4+ cup fresh basil

Steps:

Heat oven to 400.
Peel 1" thick strips of lemon zest, cut the lemon in half. Cut one half into 4 wedges and reserve the other half.
Combine leeks, lemon zest strips, almonds, red pepper flakes and olive oil in 9x13 baking pan. Season generously with salt and pepper and arrange in an even layer. Roast until the leeks begin to caramelize, about 20 minutes.
Sprinkle the rice evenly over the leek mixture, top with beans and 1 tsp salt. Add the boiling water, seal the pan tightly with aluminum foil and bake until the rice is tender, 20-22 minutes.
Remove from oven, and let sit, covered, for 5 minutes. Fluff with fork, squeeze lemon half over mixture, then stir in Parmesan and basil. Season to taste with salt and pepper. Serve with lemon wedges and additional Parmesan and basil, as desired.
If desired, add additional veggies to leek mixture before roasting (tomatoes, zucchini, no broccoli) or add spinach, arugula or sliced snap peas after removing from oven.

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