I use to look at leeks and wonder what to do with them. Of course, I knew of leek soup but I always thought there must be a higher purpose for leeks. It took me a while (actually, a few years) but I found the perfect use for leeks in a side dish I call Baked Basmati Rice with Leeks and White Beans.
A while back, the New York Times printed a recipe for “Baked Rice With White Beans, Leeks, and Lemons” because commenters “have gone wild for this easy, hands-off, vegetarian main course…” That’s all I needed to read before deciding this was it. However, I had to figure out a way to make this recipe plant-based and a bit healthier: greatly reduce the olive oil (from 5 tablespoons to a few sprays), replace the white Basmati Rice with Brown Rice Basmati for more fiber, and ditch the parmesan (and use vegan parmesan made from cashews, sparingly). Read more