BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON (NYT)
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love