After the fairly heavy meals of Thanksgiving weekend, I opted for a lighter, vegetarian dish. As I had some nice fresh leeks at hand, I recalled a simple and tasty dish from the Sephardic cuisine: “Prassa con Arroz”, i.e. “leeks with rice” – and was quickly set on making it.
The dish includes mostly leeks, with very few other ingredients and minimal seasoning, which let the unique fresh, oniony leeks flavor shine.
The procedure is very simple: the leeks are first cooked with a bit of tomato paste, salt, sugar and pepper, and then a small amount of short grain rice is added to the pot with more water, and cooked to a risotto-like texture, which gives the dish more body and texture. To round up the flavors, the dish is finished with a bit of fresh lemon juice and olive oil.
Despite the simple ingredients and cooking method, the flavors are intense and highly satisfying. The dish can be served as a light meal, or as a side dish. Try it and enjoy.
Notes:
* Click HERE for instructions on how to clean the leeks.
* For more information about Sephardic cuisine, click HERE
Makes: 4
Prep time: 20 minutes
Cooking time: 1 hour
Ingredients:
About 5 cups roughly sliced leeks, white and light green part only, washed well (see notes)
3 cups water
2 tsp salt
2 tsp sugar
2 Tbs tomato paste
¼ tsp freshly ground four pepper mix
½ cup short grain rice, washed
2 cups water (additional)
2 tsp fresh lemon juice
1 Tbs olive oil
1. Place the leeks in a wide pot, add 3 cups water, salt and sugar, and bring to a boil over medium-high heat. Lower the heat to medium-low, and cook for about 30 minutes, mixing gently occasionally, until the leeks are soft, and most of the water evaporated.
2. Add the tomato paste, pepper, rice and additional 2 cups water. Mix gently and bring to a boil over medium-high heat. Cover the pot, lower the heat to simmer and cook for about 30 minutes, until the rice is very soft and most of the water evaporated.
3. Add the lemon juice, mix gently, taste and adjust seasoning. Drizzle the olive oil on top, and mix gently. Serve warm.
In re-reading your Leek and Potato Patties recipe shown on this page prompts a bunch of thoughts on ways to use a bag of frozen Potatoes O’Brien that I snagged at a fabulous price at the store yesterday.
I was thinking of a quick, yet fancy, Cream of Potato soup, even though I have five lovely leftover baked potatoes that I usually use for such things. The Canadian bacon that is languishing in the refrigerator would be a welcome addition.
But after reading your referenced post just now, I’m contemplating thawing, then smashing the already-seasoned O’Briens into submission, adding some eggs and a bit of flour to hold them together, producing ad hoc breakfast patties.
Your recipes and lovely narrative always seem to get “the juices flowing” in my brain! ;->
Virtual hugs,
Judie
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Thank you Judie, so nice to hear!
I’ve never used frozen potatoes, but the idea of breakfast patties sounds good! 🙂
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I like your recipe without even having to read it. Leeks and rice – what a healthy dish. Anything in the onion family always is a plus 🙂 After what I ate for Thanksgiving I need some low calorie recipes (especially since I still have some leftovers.
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I had the same thought!
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Leeks fans unite! 🙂
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Thank you Judy, we’re definitely on the same page here. This was such a nice dish to have after the weekend’s indulgence… Anything onion is a favorite of mine as well, and leeks are so nice and plump now. 🙂
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I adore leeks! I always have some stashed in my refrigerator and use them often. This sounds like a perfect dish to me, simple ingredients, artfully combined, expertly cooked, and making me hungry just looking at it! A perfect post-holiday supper Ronit!
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Thank you Dorothy, I’m glad you liked the dish. You’ve described it so beautifully!
Leeks are a favorite of mine as well, especially now, when they are so nice and plump. 🙂
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I also have some fresh leeks left over from a “leeky” soup, so I am going to recreate this wonderful recipe using quinoa instead of rice to give it some protein. Thank you for a great idea, dear Ronit!
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Thank you Dolly, I’m glad you liked the recipe. I love the idea of using quinoa in it! Hope you’ll enjoy it. 🙂
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My pleasure, dear Ronit.
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Leeks are something special I tend to enjoy. 🌿
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They definitely are Gail. So tasty! 🙂
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Wonderful recipe…usually use leeks in a soup but would love to try it with some rice next time!
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Thank you Shy, I’m glad you liked the recipe. Leeks are indeed great in soups, and in so many other dishes. Here it is in its pure form. 🙂
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This sounds delicious. Being from Louisiana I’m a fan of rice dishes.
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Thank you Blaine, I’m glad you liked the dish. Rice adds such great texture to it. 🙂
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Down here we use long grain rice for everything. Not sure why.
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I love long grain rice for many rice dishes, such as pilaf, for example. But here, short grain works best, as the starch it produces while cooking thickens the sauce, and gives the dish a nice, velvety texture. 🙂
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I just used a bunch of good old Louisiana long grain rice to make my famous dirty rice for thanksgiving!
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mmm sounds SO good! 🙂
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May I say I also adore this simple recipe and shall surely pass it along to friends ! Love, love, love leeks and the fact they really are the ‘hero’ of the dish, the rice being more of a body-giving ‘helper’ in my eyes . . . Deeply influenced by the simplicity but wonderful taste achieved by Italians I still wonder could I take a dry white wine bottle to the pot and exchange a tad of the water . . . 🙂 ?
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Thank you Eha, I’m glad you liked the dish.
If you decide to use white wine, then I would suggest using only about a cup or so, and omitting the lemon juice, as otherwise the result could be too acidic., and the flavor of the leeks may be masked by it. Hope you’ll enjoy the results. I’ll be happy to hear how it came out. 🙂
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Beautiful. I’ve made a rice pilaf with leeks, using an orange infused oil, but this is leeks with rice! Fabulous. I love what you did here. And yes, we need a break from all of the T-day protein!
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Thank you Mimi, I’m glad you liked the dish. It definitely puts the leeks in the front, not the rice. Your pilaf sounds so good. Love the idea of orange infused oil! 🙂
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I love leeks a lot and make several recipes with them, including rice but I never added tomato paste , so thanks for the suggestion.
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Thank you Matteo, I’m glad you liked the recipe. I also use leeks in many recipes, and usually without the addition of tomato paste, but here it works so well, and adds a nice flavor and color. Worth trying! 🙂
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Your delicious sounding recipe reminds me that I don’t use leeks enough, especially not in a starring role like this one.
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Thank you Karen, I’m glad you liked the recipe. Leeks are indeed somewhat underutilized on their own, so it’s great to have a recipe that puts them in the front. 🙂
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I have never tried this recipe. This sounds so tasty.
Thank you for sharing this recipe Ronit. I have learnt a new Recipe today.
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Thank you Tina, I’m glad you liked the recipe. The dish was very tasty, and now that leeks are in season, I’ll be making it often. 🙂
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This looks like a simple and nice meal with leeks and rice .Wonderful share !
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Thank you Nisha, I’m glad you liked the dish. It was indeed so simple and tasty. 🙂
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Ronit, I love rice and leeks. Fresh leeks are still about at the market so this one’s going to land on our table soon. Likely next to some grilled lamb. Thanks for the inspiration…
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Thank you Ron, I’m glad you liked the dish. Pairing it with grilled lamb is such a tasty idea! Hope you’ll enjoy it. 🙂
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This sounds nice and light and just what we need for balance 😀
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Thank you Myra, I’m glad you liked the dish. Balance is so important! 😀
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Everything looks so yummy on this blog! ❤️
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Thank you Christina, I’m glad to hear. 🙂
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