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.
