Greening Up Your Rice Act

Leeks are related to garlic and onions, but they have a milder flavor. When combined with basmati rice, they make an interesting, versatile side dish for seafood, veal or chicken.

You could saute the leeks in a lot of oil, but I used a small amount along with nonstick cooking spray to reduce the fat. With this method, cover the leeks as they cook and stir occasionally so they won’t burn.

Use vegetable broth to make this vegetarian.

Leeks With Rice

Active Work Time: 15 minutes

Total Preparation Time: 30 minutes

6 leeks

Nonstick cooking spray

1 tablespoon olive oil

2 onions, chopped

1 bunch fresh dill

2 cups reduced-sodium chicken broth

1/3 cup basmati rice

1 teaspoon salt

Freshly ground pepper

Juice of 1/2 lemon

Cut the leeks in half lengthwise and rinse out any dirt under cold running water. Pat them dry and drain on paper towels. Slice the leeks crosswise into 1/4-inch-thick slices. Set aside.

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Spray a large nonstick skillet with cooking spray. Heat the skillet over medium heat, then add the oil. When hot, add the onions and cook until tender, about 5 minutes. Stir in the sliced leeks and cook, covered, stirring occasionally until tender, about 10 minutes.

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Remove the stems from the dill and discard. Chop the dill, then stir it into the leeks during the last 5 minutes of cooking.

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Add the chicken broth, rice, salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the rice is tender, about 15 minutes. Stir in the lemon juice.

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6 servings. Each serving: 90 calories; 416 mg sodium; 0 cholesterol; 3 grams fat; 1 gram saturated fat; 13 grams carbohydrates; 3 grams protein; 1.66 grams fiber.

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Plates and napkin from Sur La Table stores.