Leek, Carrot & Rice Dish

Leek, carrot and rice healthy dinner dish

Leeks are so underrated! But if there’s one recipe that’ll get ANYBODY to like leeks, it’s this one. Leeks, carrots and rice fried up with lemon, onion and sun-dried tomato paste – yum! This is one that you simply can’t miss.

The Simple Ingredients:

Ingredients for recipe: leeks, carrots, onion, lemon, seasonings and rice.

You can’t have this recipe without onions! They’re essential in bringing out the flavour of the leeks. You can also add chives to give it more of a kick!

I prefer to use pudding rice – I find it works quite well with this dish. You can use whatever rice you prefer but do bear in mind that cooking times or the amount of water required for the recipe may change.

It’s really important to lay out all of your ingredients beforehand with this recipe as it can get difficult to simultaneously chop and cook the vegetables. I always wash, chop and prepare my onions, carrots and leeks beforehand.

How to make the leek dish?

Finely dice the onion and cook in a pan with the olive oil on medium heat until golden brown. Add the sun-dried tomato paste and let it brown for 1-2 minutes, stirring throughout. Add the chopped carrots and cook until softened.

Add the chopped leeks, the salt, cumin and black pepper. Cook until the leeks are softened slightly, mixing throughout. Add the boiling water and lemon juice. Turn down the heat and cook for 20 minutes with the lid on.

Add the rice and cook for another 15 minutes. Once cooked, leave to rest for 5 minutes. Enjoy!

Leek, Carrot & Rice Dish

Leeks are so underrated! But if there's one recipe that'll get ANYBODY to like leeks, it's this one. Leeks, carrots and rice fried up with lemon, onion and sun-dried tomato paste - yum! This is one that you simply can't miss.
Prep Time5 minutes
Cook Time45 minutes
Resting Time5 minutes
Total Time55 minutes
Servings: 4 people

Ingredients

  • 2 leeks
  • 2 carrots
  • 70 g pudding rice
  • 1 onion
  • 1 lemon squeezed
  • 2 tbsp olive oil
  • 1 tbsp sun-dried tomato paste
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • 500 ml boiling water

Instructions

  • Finely dice the onion and cook in a pan with the olive oil on medium heat until golden brown. Add the sun-dried tomato paste and let it brown for 1-2 minutes, stirring throughout. Add the chopped carrots and cook until softened.
  • Add the chopped leeks, the salt, cumin and black pepper. Cook until the leeks are softened slightly, mixing throughout. Add the boiling water and lemon juice. Turn down the heat and cook for 20 minutes with the lid on.
  • Add the rice and cook for another 15 minutes. Once cooked, leave to rest for 5 minutes. Enjoy!

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