40mPea Leek Rice Pantry Bowl
A soft, buttery rice bowl with sweet leeks, green peas, baby spinach, and fresh parsley. Cozy, generous, and fit for a quiet pantry supper.
- Energy
- 479 calories per serving
- Protein
- 10.7 g per serving
- Carbs
- 81 g per serving
- Fat
- 12.3 g per serving
- Sodium
- 612 mg per serving
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Cook this recipe
- water-2.25 cups
- frozen green peas-2 cups
- leeks, white and light green parts-2 large
- long-grain white rice-1.5 cups
- baby spinach-5 oz
- fresh parsley-0.5 cups
- unsalted butter-3 tbsp
- olive oil-1 tbsp
- lemon juice-1 tbsp
- fine salt-1 tsp
- ground black pepper-0.5 tsp
Rinse the rice until the water runs mostly clear, then slice and rinse the leeks well to remove grit; chop the parsley and keep it nearby.
Keep fingers tucked away from the knife blade while slicing leeks and chopping parsley.
In a medium saucepan, combine rinsed rice, water, and 1/2 teaspoon salt; bring to a boil, then cover and cook on low for 15 minutes.
Remove the rice from heat and let it stand, covered, for 5 minutes so it becomes soft and fluffy.
When uncovering the saucepan, lift the lid away from your face and hands to avoid steam burns.
While the rice cooks, warm olive oil and 2 tablespoons butter in a large skillet over medium heat; add the leeks and remaining 1/2 teaspoon salt, then cook for 8 to 10 minutes until soft and buttery.
Keep the butter over medium heat and stir as needed to prevent scorching.
Stir in the frozen peas and cook for 3 to 4 minutes until they are bright green and hot.
Add the baby spinach and fold gently until just wilted, about 1 to 2 minutes.
Fluff the rice, then add it to the skillet with the remaining 1 tablespoon butter, black pepper, lemon juice, and parsley; fold everything together until the bowl is glossy and well mixed.
Taste and adjust with a small pinch of salt if needed, then serve warm in generous bowls with extra parsley scattered over top.
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