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Red and Black Rice With Leeks and Pea Tendrils
![Red and Black Rice With Leeks and Pea Tendrils](https://static01.nyt.com/images/2011/02/23/science/25recipehealth/25recipehealth-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- 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.
- Advance preparation: The dish will keep for three to four days in the refrigerator and can be frozen.
Private Notes
Cooking Notes
A decent enough plant based dish. I cooked the leeks for way longer than three minutes. And it really really needs the salt.
We really enjoyed the sweetness of the cooked leeks. Used spinach and dried thyme (1tsp).
Also—we served this with eggs, nice combo. Could also do chicken sausage medallions.
needs the salt
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