Recipes :: Leeks

Spanish Leek Pilaf

3 leeks (2 chopped course one chopped fine)
3 cloves garlic minced
1 medium onion
1 tbsp olive oil
3 roasted, seeded, chopped colorful sweet peppers
1 16 oz can whole tomatoes, drained
1 can Great Northern or other white bean, rinsed and drained
1 1/2 cups rice
3 cups liquid (preferably vegetable broth and juice from canned tomatoes)
1 tsp. thyme
1 1/2 tsp. pimenton (a smoked Spanish paprika available at specialty stores, such as Cost Plus)
salt and pepper to taste

This recipe works well in a deep iron skillet or dutch oven. Saute onion, garlic and leeks until tender reserving the course chopped leeks to one side of pan and then removing for later. Add rice for 5 minutes stirring occasionally. Add liquid and cook, covered until almost done, approximatly 20 minutes. Add beans, peppers, tomatoes, reserved course leeks and spices. Bake covered in 350 degree oven for 30 minutes.

From erda member Liz Busch