Rice with leeks and olives

Name: Rice with leeks and olives - Draga H.
Ingredients: 1 piece of leek suitable 200 g rice 100 ml olive oil 100 g olives 1 carrot 1 tsp basil 1 tsp ground ginger a bunch of fresh parsley 1 tsp Spice Base (Fuchs)

Sezon - Rice with leeks and olives by Draga H. - Recipia

Rice with Leeks and Olives I usually make this rice when I feel like something quick, but not too mundane. Normally, I find good leeks in spring or autumn, and the rest of the ingredients are usually around the house. It's not a complicated recipe and doesn't dirty too many dishes. The leeks bring a different, finer taste compared to onions, and the combination with olives is suitable for both fasting days and a light meal alongside meat. Quick Info Total time: 40-45 minutes Preparation time: 10-15 minutes Cooking time: 30 minutes Servings: 4 Difficulty: easy Recipe type: side dish or main fasting dish Ingredients 1 suitable leek 200 g rice 100 ml olive oil 100 g olives 1 carrot 1 pinch dried basil 1 pinch ground ginger 1 bunch fresh parsley 1 teaspoon Spice Base (Fuchs) or another mix of dried vegetables (optional) approx. 600 ml warm water (the ratio for rice is 3:1) Preparation Method 1. Clean the leek of the first leaves, wash it well and cut it into thin rounds or cubes. Sauté it in a large pot with heated olive oil over medium heat. 2. Clean the carrot, wash it, and grate it finely. Add it over the leeks, stir and let everything sauté for 2-3 minutes until it softens slightly. 3. Wash the rice well in several waters until the water runs clear. Drain it and add it to the pot over the leeks and carrot. Stir and let it sauté together for 3-5 minutes, stirring to prevent sticking. 4. Pour 200 ml of warm water over the mixture. Cover the pot partially with a lid and let the rice simmer on low heat until the water is almost completely absorbed. 5. When the water has evaporated, add another 200 ml of warm water and let it simmer again, covered. Repeat once more with the last batch of 200 ml warm water, still on low heat. In total, you will use about 600 ml of water, maintaining the 3:1 ratio (water:rice). 6. After the rice is cooked and the liquid has been absorbed, add the olives (rinsed if very salty) and the spices: dried basil, ground ginger, and Spice Base. Stir gently. 7. Sprinkle finely chopped fresh parsley over the dish. Turn off the heat and cover the pot with a lid. Let everything sit for 5-10 minutes before serving. Why I make this recipe often It’s quick and doesn’t require hard-to-find ingredients. Rice with leeks and olives works well both as a main dish on fasting days and as a side dish. It’s easy to adapt based on what you have on hand. Tips and Variations Tips Don’t let the leeks and carrot burn, just soften them. It’s important to sauté the rice before adding the water for better texture. Use warm water, not cold, so you don’t stop the cooking process. Substitutions Leeks don’t have a direct substitute, but if you can’t find any, you can use a sweet white onion, knowing that the taste will be different. If you don’t have Spice Base, you can add a pinch of dried vegetables or just salt. Black olives are more suitable, but you can also use green if you have nothing else. Variations You can add a few slices of bell pepper or a small grated celery for extra flavor. If you want more taste, add a few chopped sun-dried tomatoes along with the olives, but don’t change the liquid ratio. Serving Ideas It can be served as is, warm or at room temperature. It works well as a side dish alongside any grilled meat or roast. It can also be a fasting lunch, paired with a tomato or cucumber salad. Frequently Asked Questions Does the rice stick to the bottom of the pot? If you use enough oil at the beginning and stir well when sautéing the rice, it shouldn’t stick. It’s also important to cook on low heat, adding the water gradually. What type of rice should I use? Regular short-grain rice works best, but you can also use long-grain rice. I do not recommend parboiled or basmati rice as they do not absorb flavors as well. Can I make the recipe with less oil? Yes, you can reduce the amount to 2-3 tablespoons, but the texture and flavor will be different. Olive oil also adds flavor, not just helps with sautéing. Is it necessary to add the olives at the end? Yes, because if you boil them too long, they become hard and lose their flavor. It’s enough to add them when the rice is done. Can the dish be frozen? I do not recommend freezing, as the texture of the rice and leeks will not be the same after thawing. Nutritional Values Estimated for one serving (out of 4): approx. 330-350 kcal, 6-8 g protein, 10-12 g fat, 55-60 g carbohydrates. The olives and oil contribute most of the fats, while the rice provides the majority of carbohydrates. The data is approximate and may vary depending on the type of rice and olives used. Storage and Reheating Rice with leeks and olives can be stored in the refrigerator in a closed container for up to 2 days. When reheating, add a tablespoon of water and heat on low or in the microwave. I do not recommend freezing, as the texture changes unpleasantly. It’s best consumed fresh.

Rice with leeks and olives

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