Description

Ingredients

• Leek rice base 🌱
• 🌱 500 g leeks, cleaned and sliced into half-moons (5 cups / 1.1 lb) Original: 🌱 500 g leeks, cleaned and sliced into half-moons (5 cups / 1.1 lb)
• 🍚 250 g short-grain rice or medium-grain rice, rinsed (1¼ cups / 8.8 oz) Original: 🍚 250 g short-grain rice or medium-grain rice, rinsed (1¼ cups / 8.8 oz)
• 🧅 120 g yellow onion, finely chopped (¾ cup / 4.2 oz) Original: 🧅 120 g yellow onion, finely chopped (¾ cup / 4.2 oz)
• 🧄 12 g garlic, finely chopped (4 cloves / 0.42 oz) Original: 🧄 12 g garlic, finely chopped (4 cloves / 0.42 oz)
• 🍅 250 g crushed tomatoes or finely chopped ripe tomatoes (1 cup / 8.8 oz) Original: 🍅 250 g crushed tomatoes or finely chopped ripe tomatoes (1 cup / 8.8 oz)
• 🫒 60 ml olive oil or sunflower oil (¼ cup / 2 fl oz) Original: 🫒 60 ml olive oil or sunflower oil (¼ cup / 2 fl oz)
• Seasoning 🌶️ Original: Seasoning 🌶️
• 🌶️ 5 g sweet paprika (2 tsp / 0.18 oz) Original: 🌶️ 5 g sweet paprika (2 tsp / 0.18 oz)
• 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz) Original: 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz)
• 🍃 2 bay leaves Original: 🍃 2 bay leaves
• 🧂 8 g fine sea salt (1⅓ tsp / 0.28 oz) Original: 🧂 8 g fine sea salt (1⅓ tsp / 0.28 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 💧 750 ml vegetable broth or water, hot (3 cups / 25 fl oz) Original: 💧 750 ml vegetable broth or water, hot (3 cups / 25 fl oz)
• Finish 🌿 Original: Finish 🌿
• 🌿 20 g fresh parsley, chopped (½ cup / 0.7 oz) Original: 🌿 20 g fresh parsley, chopped (½ cup / 0.7 oz)
• 🍋 20 ml lemon juice (4 tsp / 0.68 fl oz) Original: 🍋 20 ml lemon juice (4 tsp / 0.68 fl oz)
• 🫒 15 ml olive oil, for gloss (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil, for gloss (1 tbsp / 0.5 fl oz)
• 🥖 300 g warm crusty bread, optional (10.6 oz) gluten Original: 🥖 300 g warm crusty bread, optional (10.6 oz)

Preparation

• Clean the leeks 🌱 Slice the leeks lengthwise, rinse well between the layers, then cut into half-moons. Drain properly so the pilaf does not become watery.
• Soften the onion 🧅 Warm olive oil in a wide heavy pot over medium heat. Add the onion and cook for 5 min until soft, sweet, and lightly golden.
• Cook the leeks 🌱 Add the sliced leeks and salt. Cook for 10–12 min, stirring often, until the leeks collapse, turn glossy, and smell sweet.
• Build the paprika tomato base 🍅 Add garlic, sweet paprika, chili flakes if using, bay leaves, and black pepper. Stir for 45 sec, then add the tomatoes. Cook for 5 min until the base looks thick and fragrant.
• Add the rice 🍚 Stir in the rinsed rice and cook for 2 min so the grains absorb the oil, leek sweetness, and paprika tomato flavor.
• Simmer gently 🔥 Pour in the hot broth or water. Stir once, cover, and simmer over low heat for 18 min, until the rice is tender and the liquid is mostly absorbed.
• Rest the pilaf 🛋 Turn off the heat and leave the pot covered for 10 min. This lets the rice finish steaming and keeps the texture soft without becoming mushy.
• Finish bright ✨ Remove the bay leaves. Add parsley, lemon juice, and the final olive oil. Fluff gently with a fork and serve warm with crusty bread if desired.

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