Why you’ll love this recipe
Tasty and full of flavor. One-pot rice dishes that include veggies, 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 up, and it is loaded with healthful nutrients. Easy to make. You only need to chop a few leeks for this dish, and the rest is just putting the ingredients together in the skillet. Suited to all diets. The recipe is nut-free, gluten-free and soy-free. If you are eating low-carb, make it with cauliflower rice.
Ingredients
Leeks. The leeks are the chief flavoring ingredient in this recipe and their mellow, oniony, rich deliciousness infuses the rice. Basmati rice or any long-grain rice. Like rice for biryani, rice for pilaf should be long-grained and separate after cooking. Use basmati rice or any long-grain rice for this leek pilaf. Garlic. The garlic is the only other ingredient here that adds flavor. I like to use lots of it, but you can tone it down to your tastes.
How to make leek pilaf
Serving suggestions
Serve the pilaf with a hearty chili, like this Instant Pot Vegan Chili. Or with a vegan stew, like this vegan beef stew, vegan mushroom stew or vegan Irish stew. It’s also delicious with a spicy curry, like this black-eyed peas curry or mushroom curry.
Storage instructions
Refrigerate: 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 the frozen rice in airtight bags or a freezer-safe container for up to four months. Reheat: Reheat the rice pilaf on the stove in a saucepan set on low heat, or in the microwave, until warmed through.
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