Leek Pilaf with Toasted Nuts and Feta
Turmeric fluffy rice, creamy leek slices, crunchy nuts and tangy feta cheese.
Substitute:
- No leeks? Try with cabbage, cavolo nero, spinach or spring onions.
- No parsley? Use coriander.
- No turmeric? Try with ground cumin.
- No lime? Use lemon juice.
- No pistachios? Swap for walnuts or any nuts and seeds of your choice.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
220 g leeks
35 g unsalted butter / vegan butter
15 g parsley
1 tsp ground turmeric
80 g rice
2 tbsp lime juice
50 g feta / vegan feta
50 g Pistachios (shelled)
olive oil
salt & pepper
Recipe:
Fill a saucepan with water and add the ground turmeric and a large pinch of salt.
Bring to a boil and cook the rice following the packaging cooking time recommendations. Drain and set aside.
Slice the leeks.
In a large frying pan, melt the butter (or vegan butter) over medium heat. Add the leeks and cook until tender, for 5 minutes. Season with salt and pepper.
Add the rice to a large mixing bowl. Add the buttered leeks, pistachios, feta (or vegan feta), parsley and lime juice.
Mix well to combine and season to taste.
Serve hot or cold!
How to store
Store in the fridge for up to 3 days. Serve hot or cold.
Leftovers
Make a quick stir fry rice and serve with a fried egg on top or make a cold rice salad by adding in some chopped lettuce and grated carrots.
