Pea Leek Rice Pantry Bowl

Ingredients

• 1.5 Cup long-grain white rice, rinsed - 1 1/2 cups (300 g), Rinsed until the water runs mostly clear.
• 2.25 Cup water - 2 1/4 cups (540 ml)
• 2 Count leeks, white and light green parts sliced - 2 large (about 300 g), Use white and light green parts; rinse well to remove grit.
• 2 Cup frozen green peas - 2 cups (280 g)
• 5 Ounce baby spinach - 5 ounces (140 g)
• 3 Tablespoon unsalted butter - 3 tablespoons (42 g), Divided: 2 tablespoons for cooking leeks and 1 tablespoon folded in at the end.
• 1 Tablespoon olive oil - 1 tablespoon (15 ml)
• 0.5 Cup fresh parsley, chopped - 1/2 cup (15 g), Some is folded into the bowl and extra may be scattered over top.
• 1 Teaspoon fine salt - 1 teaspoon (6 g), Divided between the rice and leeks, with a small additional pinch to taste if needed.
• 0.5 Teaspoon ground black pepper - 1/2 teaspoon (1 g)
• 1 Tablespoon lemon juice - 1 tablespoon (15 ml), Use juice for brightening the finished rice bowl.

Instructions

1. Rinse and prep

   1. *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.

2. Cook the rice

   2. 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*.

3. Rest the rice

   3. Remove the rice from heat and let it stand, covered, for *5 minutes* so it becomes *soft and fluffy*.

4. Soften the leeks

   4. 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*.

5. Warm the peas

   5. Stir in the frozen peas and cook for *3 to 4 minutes* until they are *bright green and hot*.

6. Wilt the spinach

   6. Add the baby spinach and fold gently until *just wilted*, about *1 to 2 minutes*.

7. Fold the bowl together

   7. 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*.

8. Serve

   8. Taste and adjust with a small pinch of salt if needed, then serve warm in generous bowls with *extra parsley scattered over top*.