Lemon-Almond Basmati Rice with White Beans and Leeks

1. Prepare the Leeks and Lemon

Preheat the oven to 400 degrees. Rinse the leeks thoroughly to remove any dirt and pat them dry. Slice the white and pale green parts of the leeks into 1/4-inch thick rounds. Using a vegetable peeler, peel 1-inch-thick strips of zest from the lemon, then cut the lemon in half.

2. Roast the Leeks and Almonds

In a 9-by-13-inch baking pan, combine the sliced leeks, lemon zest strips, raw almonds, and red-pepper flakes. Drizzle with five tablespoons of extra-virgin olive oil, and season generously with kosher salt and black pepper. Toss everything together to coat the leeks evenly with the oil and seasonings, then spread the mixture out in an even layer. Roast in the preheated oven for about 20 minutes, or until the leeks start to caramelize.

3. Prepare the Rice and Beans

Once the leeks are beautifully caramelized, remove the pan from the oven. Finely chop the roasted lemon zest strips and stir them back into the leek mixture, arranging everything in an even layer again. Sprinkle the uncooked basmati rice evenly over the leeks, then top with the rinsed white beans and an additional teaspoon of salt.

4. Cook the Rice and Beans

Pour 2.5 cups of boiling water over the rice and beans, making sure everything is evenly moistened. Seal the baking pan tightly with foil to trap the steam, and return it to the oven. Bake for 20 to 22 minutes, allowing the rice to cook through and absorb the flavors of the leeks and lemon.

5. Finish the Dish

After baking, remove the pan from the oven and let it sit, covered, for 5 minutes. This resting time allows the rice to finish cooking gently. Fluff the rice with a fork to separate the grains. Squeeze the juice from the lemon halves over the rice, and stir in 0.5 cup of freshly grated Parmesan and 0.25 cup of thinly sliced or chopped herbs. Taste and adjust the seasoning with more salt and pepper if needed.