This is simple but delicious Rice Pilaf with Caramelized Leeks Only three ingredients and 30 minutes to make! It’s so full of flavor and perfect with a comforting vegan stew or curry.
Index
Why you’ll love this recipe
- Delicious and full of flavor. One-pot rice dishes that include vegetables like carrot rice, tomato rice, and zucchini rice are effortlessly flavorful and nutritious. This rice pilaf with leeks is the perfect side dish for any meal you cook and is packed with healthy nutrients.
- Easy to make. For this dish you only need to chop a few leeks and the rest is just combining the ingredients in the skillet.
- Suitable for all diets. The recipe is nut-free, gluten-free and soy-free. If you’re on a low-carb diet, make it with cauliflower rice.
Materials
- Leaks. Leeks are the main flavor ingredient in this recipe and their mild, oniony, rich deliciousness infuses the rice.
- Basmati rice or any long grain rice. Like the rice in biryani, the rice in pilaf is long-grained and needs to be separated after cooking. Use basmati rice or any long-grain rice for this leek pilaf.
- garlic. Garlic is the only other ingredient here that adds flavor. I like to use a lot of it, but you can tone it down to your taste.
Pro tip
Add a little extra salt to the water when you cook the rice — the water should taste a little saltier to you than the last dish. This will ensure that your rice is fully cooked.
Recipe FAQ
Yes, but for brown rice increase the cooking time to 45 minutes and increase the amount of water from 4 cups to 6 cups.
absolutely Saute the garlic and leeks in the Instant Pot’s sauté mode on the liner, then add the rice, saute until opaque, and add water and salt. Close the IP lid and pressure cook for 10 minutes. You can manually release the pressure or force release after 10 minutes of cooking.
Green peas would be great here, as would grated carrots. Substitute a portion of leeks with other vegetables.
Serving advice
Storage instructions
- Keep in fridge: Leftovers can be stored in the refrigerator for up to three days.
- freeze: Spread the pilaf on a baking sheet and flash-freeze for an hour or two. Store frozen rice in an airtight bag or freezer-safe container for up to four months.
- Reheat: Reheat the rice pilaf on the stove in a saucepan over low heat or in the microwave until warm.
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Rice Pilaf with Caramelized Leeks
This simple yet delicious rice pilaf with caramelized leeks only requires three ingredients and 30 minutes! It’s so full of flavor and perfect with a comforting vegan stew or curry.
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Serving: 6 serving
Calories: 223kcal
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instructions
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Place the garlic and olive oil in a cold pan. Turn to low heat and sauté the garlic in the olive oil until lightly golden.
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Add the leeks to the pan with salt and pepper and toss them. Cook the leeks over medium-low heat, stirring frequently, until they begin to turn golden brown.
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Add the washed and drained rice to the pan and mix. Fry the rice for a minute until the rice starts to turn opaque.
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Add 3 cups water and more salt to taste if needed. Mix, bring to a boil, cover and reduce heat to low. Set the timer for 10 minutes.
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After 10 minutes stir the rice one last time. Cover again and set the timer for another 10 minutes. Do not open the lid when the rice is done cooking. Leave it undisturbed for at least another 10 minutes before opening. Fluff the rice with a fork before serving.
Recipe notes
Add a little extra salt to the water when you cook the rice — the water should taste a little saltier to you than the last dish. This will ensure that your rice is fully cooked.
Serving advice
- Serve the pilaf with a hearty chili, a vegetarian stew, or a spicy curry.
Storage instructions
- Keep in fridge: Leftovers can be stored in the refrigerator for up to three days.
- freeze: Spread the pilaf on a baking sheet and flash-freeze for an hour or two. Store frozen rice in an airtight bag or freezer-safe container for up to four months.
- Reheat: Reheat the rice pilaf on the stove in a saucepan over low heat or in the microwave until warm.
nutrition
Calories: 223kcal | Sugars: 45g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fats: 0.4g | Monounsaturated Fat: 2g | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg
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