Red and Black Rice With Leeks and Pea Tendrils

By Martha Rose Shulman

Red and Black Rice With Leeks and Pea Tendrils
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(16)
Notes
Read community notes

I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin’s “Sunday Suppers at Lucques."

Featured in: Put Away the White Rice

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Ingredients

Yield:Serves four to six
  • 3tablespoons extra virgin olive oil
  • 2leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin
  • Salt to taste
  • 2teaspoons thyme leaves
  • 3cups cooked Wehani rice or Bhutanese red rice
  • 1cup cooked black rice, either Japonica or Chinese black rice
  • 16-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach
  • Salt
  • freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

310 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 6 grams protein; 453 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.

Tip
  • Advance preparation: The dish will keep for three to four days in the refrigerator and can be frozen.

Ratings

5 out of 5
16 user ratings
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Joan

A decent enough plant based dish. I cooked the leeks for way longer than three minutes. And it really really needs the salt.

natalie

We really enjoyed the sweetness of the cooked leeks. Used spinach and dried thyme (1tsp).

natalie

Also—we served this with eggs, nice combo. Could also do chicken sausage medallions.

chatham83

needs the salt

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