Rice with Leeks and Spinach

Rice with leeks and spinach is a classic side dish that we serve on Easter accompanied by slow cooked lamb. This recipe is light and can be eaten on its own or as a side dish to protein. The leeks add a creaminess to the rice, and it melts in your mouth.

Rice with Leeks and Spinach

Serves 8

INGREDIENTS

• 2 tbsp extra-virgin olive
• 1 leek, cut in half and diced
• 1 onion, diced
• 1 carrot, diced
• 2 cups mushrooms, sliced
• 2 cups spinach
• 1 cup basmati rice
• 3 cups water
• 1/4 tsp turmeric
• 1/4 tsp chili flakes
• sea salt & pepper to taste
• 1 cup cherry tomatoes, sliced in half

DIRECTIONS

• STEP 1. Preheat oven to 400 F or 200 C.
• STEP 2. Heat olive oil in a skillet over medium heat and cook the leek, onion and carrot for 2-3 minutes. Add the mushrooms and spinach. Cook for another 2-3 minutes, until soft.
• STEP 3. Add 1 cup of rice and season with turmeric, chili flakes, sea salt and pepper. Add the water and mix well.
• STEP 4. Transfer the rice and veggies to a baking dish and decorate with cherry tomatoes on top.
• STEP 5. Bake for 25 minutes, until the water is absorbed, and rice is golden.

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