47 minutes
This delightful dish combines the bright flavors of lemon with the earthy taste of artichokes and the creamy texture of white beans, all brought together by the sweetness of caramelized leeks. It's a nutritious and satisfying meal that's as enjoyable to make as it is to eat.
Leek, white and light green parts only, thinly sliced
each
tablespoons
Kosher Salt, divided
teaspoons
teaspoons
to taste
Lemon, zested and halved
each
Basmati Rice
cups
Marinated Artichokes
cups
White Beans, drained and rinsed
0 oz
Vegetable Stock, boiling
cups
Parmesan Cheese, freshly grated
cups
Fresh Herbs, such as basil, chives, mint, or fennel fronds
cups
1. Roast the Leeks
Preheat your oven and prepare the leeks by slicing them into thin rounds. Toss them in a mixture of olive oil, 0.5 teaspoon of kosher salt, crushed red pepper flakes, black pepper, and the zest of one lemon. Spread the leeks evenly in a 2-quart casserole or 11x7-inch baking dish. Roast them for about 25 minutes, or until they begin to turn golden.
2. Layer and Bake
Spread the basmati rice evenly over the roasted leeks, followed by the marinated artichokes and white beans. Sprinkle an additional 1 teaspoon of salt over the top. Carefully pour the boiling vegetable stock over everything, ensuring the liquid covers the ingredients. Cover the dish with foil and bake for 20-22 minutes.
3. Rest and Fluff
After baking, let the dish rest for 5 minutes to allow the rice to finish steaming, which ensures a fluffy texture. Use a fork to gently fluff the rice.
4. Add Finishing Touches
Squeeze half a lemon over the top and sprinkle it with freshly grated Parmesan cheese and your choice of fresh herbs. The lemon adds brightness, the Parmesan contributes a savory depth, and the herbs provide a fresh finish. Serve immediately.
Start by sautéing the leeks over medium heat with a little olive oil, then reduce to low as they begin to soften. Patience here is key—giving them a slow, steady caramelization will bring out their natural sweetness.
Before adding liquid, toast the rice in a bit of olive oil after caramelizing the leeks. This step develops a nutty flavor that enriches the dish.
Start with the dish covered to allow the rice to absorb the liquid adequately, then uncover towards the end for slight browning on top and to concentrate the flavors.
Use a heavy-bottomed or enameled cast-iron skillet to evenly distribute heat and retain moisture.
If you're using canned or jarred artichokes, opt for those packed in oil for extra flavor. Drain and pat them dry before adding them to the dish to prevent excess moisture.
Comments (0)