Baked Rice with White Beans, Leeks and Lemon…

Time: 1hour      Servings: 4

 

 

 

 

Ingredients:

  • 4 leeks (about 2lbs.), trimmed and cut into ¼ pieces
  • 1 lemon
  • ¼ cup raw almonds
  • ½ teaspoon red pepper flakes
  • 5 teaspoons olive oil
  • Salt and pepper to taste
  • 1½ cups uncooked Basmati rice
  • 1 (15oz. can) of white beans
  • 2½ cups boiling water
  • ½ cup grated Parmesan
  • ¼ cup of each finely chopped- basil, mint, chives
  • Feel free to add other vegetables

 

Directions:

  • 1) Preheat oven to 400 degrees
  • Cut strips of lemon zest ¼ thick with a peeler and cut into small pieces
  • Reserve lemon for later
  • 2) In a 9” by 12” pan combine leeks, lemon zest, almonds, red pepper flakes and olive oil
  • Arrange in a layer and roast for 20 minutes until leeks caramelize
  • 3) stir mixture, arrange an even layer in pan and add layer of uncooked rice and then layer of beans-cover with tin foil and bake for 22 minutes.
  • 4) Remove from the oven, let sit for 5 minutes, fluff with fork, squeeze half of lemon over mixture and mix in Parmesan cheese and herbs, salt and pepper

 

            Taken from the New York Times