Leek, Bean, and Rice Medley
A comforting and hearty rice medley that’s packed with flavor and perfect for keeping you full for hours.
Equipment
- large saucepan
- Large skillet
Ingredients
- 1 tablespoon extra-virgin olive oil 15 ml
- 2 cloves garlic grated
- ½ cup 80 g uncooked wild rice, rinsed
- ¾ cup 140 g uncooked long grain brown rice, rinsed
- 2½ cups 590 ml water
- 1 teaspoon coarse sea salt divided
- 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed
- 1/3 cup 33 g pecan halves, broken in half
- 2 tablespoons 28 g nondairy butter
- 2 cups 178 g chopped leeks (about 2 leeks)
- 1 large-size tomato chopped
- 4 fresh basil leaves cut into a chiffonade
- 1 tablespoon 15 ml vegan Worcestershire sauce
- 1 tablespoon 15 ml fresh lemon juice (optional)
Instructions
- Place the oil, garlic, and both types of rice in a large-size saucepan.
- Toast for a couple of minutes over medium-high heat, until fragrant.
- Add the water and ½ teaspoon of the salt, bring to a boil, cover, and let simmer for about 45 minutes, or until the water is absorbed and the rice is tender.
- Add the beans and pecans; heat for a minute or two.
- Set aside.
- In a separate large-size skillet, melt the nondairy butter; add the leeks and remaining ½ teaspoon salt.
- Cook for 5 minutes, or until the leeks are wilted.
- Add the tomato, basil, and Worcestershire.
- Let cook for 2 to 3 more minutes, then pour onto the rice, beans, and pecans.
- Stir and heat through.
- Sprinkle with the lemon juice, if desired, before serving.
Notes & Wine Advice
Serving Tip:
This rice medley can be served as a main course or paired with a light salad for a complete meal.
Wine Advice:
A light red wine such as Pinot Noir or a dry white like Chardonnay would pair well with this flavorful dish.
Nutrition values
Calories: 320 kcal | koolhydraten: 55 g | Eiwitten: 9 g | Vet: 9 g | Suiker: 4 g