Switch things up by adding some new ingredients to your traditional rice recipe and have this delicious Leek Kalamata Rice meal for your dinnertime!
I am so excited because March is here already which means the tough winter is almost gone. Well, ALMOST because although it is already March, the weather is still pretty cold here in Canada. So, I decided this week it would be a good time for sharing this comforting rice dish.
As you may know rice is a VERY popular side dish in Brazil. We love to eat it along with beans made in a pressure cooker, some type of meat and of course a lettuce and tomato salad. That said, I am a rice lover, but I personally get tired of having plain steamed rice all the time. That’s why I decided to switch things up and add some new ingredients to my rice recipe to make something different and flavorful.
The funny part of this dish is that I’ve never cooked with leek before coming to Canada. Do you believe that? The first time I made something with leek was a couscous recipe when I was taking culinary classes last year. Although I loved the recipe I cooked at my class, I didn’t make anything else since then. So, few weeks ago I went to do groceries and I bought two stalks leek. When I got home I didn’t know exactly what I was going to make but soon I realized that I should go with a traditional recipe. So, here I am sharing this Leek Kalamata Rice recipe because leek and rice make one of the best combinations.
Leeks are high in vitamin C and a good source of dietary fibre. They have a very mild onion-like flavor but as leeks grow in sand, they end up getting sand in between all the layers. So, you need to clean it very well before cooking with it. Even though this may sound simple, you can use this tutorial about How to Clean Leek from Simply Recipes and this site will provide you with tricks.
This Leek Kalamata Rice dish is topped off with fresh green onions and kalamata. I decided to use kalamata olives that I had on hand and it worked out pretty well especially because it added some nice color in the dish. It was so delicious that I could have eaten this dish on its own, but it makes also an amazing side dish too. I kept my rice recipe vegan, but if you prefer you can add some feta cheese because it goes really well with kalamata, right? Yummy!
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One last thing, you can read through my instructions on how to make fluffy rice if you want a quick refresher on how to cook your rice. I hope you enjoy this recipe and get inspirited to make some awesome homemade food today.
- In a medium-sized skillet, heat olive oil over medium high heat.
- Add leek and stir occasionally. Cook until the leeks are tender and translucent.
- Add garlic, peas and kalamata. Cook for about 3-4 minutes.
- Add the rice, salt and pepper. Stir to coat the rice with the leek mixture.
- Cook for about 2-3 minutes.
- Garnish with green onions before serving. Enjoy!
- After you chop your leeks, make sure to rinse them to wash off any dirty or debris.
- If using frozen peas, there's no need to thaw it.
- Add some nuts, seeds, or crumbled cheese for extra texture.
- To store: You can store leftover leek kalamata rice in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat leftovers in the microwave.
- To freeze: Freeze any leftovers in a freezer-safe airtight bag for up to 3 months. Thaw before reheating.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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