Leek Kalamata Rice

Switch things up by adding some new ingredients to your traditional rice recipe and have this delicious Leek Kalamata Rice meal for your dinnertime!

Course Main Course

Cuisine American

Keyword gluten-free, lunch, Special Diet, vegan, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 256kcal

Author Olivia Ribas

Ingredients

2 tbsp extra virgin olive oil
2 cup leeks chopped (it is about 1 stalk leek, bottom part split & cleaned, finely sliced)
1-2 cloves minced garlic
1 cup peas it can be frozen
½ cup kalamata olives
2 cups cooked rice
Salt and ground black pepper to taste
1 tbsp green onions for garnishing

US Customary - Metric

Instructions

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!

Notes

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