Leek and brown rice


Last night’s new recipe was a leek and brown rice dish from Greek Vegetarian Cooking by Alkmini Chaitow. I have to say that while the end result tasted decent, the recipe was a bit confusing. When it said to “cover ingredients with water, just barely,” I took it to mean that the water level should be just above all the ingredients. Turns out that this isn’t the case, as the water never came anywhere close to evaporating completely. The dish was a little mushy as a result.

This recipe for Leek and Rice Pilaf looks similar to the one I made, but is more specific. The book’s recipe also had two pounds of canned tomatoes and one large onion, chopped as well as 1/4 cup of olive oil (versus 1 tablesoon).

I’ve been looking for some nice, quick ethnic dishes as of late and I think this might be a good “go to” dish once I perfect it.

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