Comfort Spinach/Leek Rice
There is nothing more delicious and comforting than a rice stew that is full of the taste of home, the cooking in the soup gives it such a delicious texture with a variety of seasonal vegetables that warm our hearts
On rainy friday night, We found ourselves alone for dinner - just the three of us - eating the entire pot of “Comfort Spinach/Leek Rice.” It was exactly what we needed in every way.
What do we need?
I N G R E D I E N T S
Broth
3 tbsp olive oil
1 Leek - cut into 3 pieces - (buy 2 leeks one for the rice)
3 Celery Sticks with leaves
Half a bunch of Parsley
Half a bunch of Dill
1 White Onion
1/2 Chilli Pepper
1 Clove Garlic (halved)
6 Cups Water
1 tbsp Salt
3/4 tsp Black Pepper
Rice
2 Cups of Basmati or Persian Rice
3 bunches of spinach - clean and wash and take off the stems.
1 red onion
1 Leek (cut into 1 inch rings)
1/3 cup olive oil
How do we make it ?
- Soak 2 cups of Perisan rice for 2/3 hours
B R O T H - In a soup pot combine the leek, celery, parsley, dill and onion. Add chilli pepper, garlic and then the water. Add Salt and black pepper.
- Bring it to boil then turn to medium heat for 20 mins with lid on.
R I C E- In a pot add the olive oil with the choped leek and onion and stir for 5 minutes until soft.
- Add the washed, clean spinach and stir for 2 mins until soft on medium high heat.
- Once Spinach is soft, strain the soaked rice and stir in.
- Pour all broth liquid only (without vegetables) into the rice mixture.
- Bring it to a boil. Taste and add salt if needed. Add some black pepper.
- Turn heat to low covered for 20 minutes.
- Turn off heat and leave with the lid on for another 10 minutes.
*suggestion - whenever you see leek, buy leek!
*eat it as a side dish or eat it as a meal
