Leeks & Wild Rice Pilaf with fresh garden vegetables & chickpeas. This Lebanese-inspired dish is nutritious, filling, and bright. Mix and match with seasonal vegetables or try serving with lentils instead of beans.

Ingredients

Serves: 4 Time: 55 minutes

Leeks & Wild Rice Pilaf

• 1-2 large leeks, rinsed, ends removed, halved & ribbon cut
• 2-3 small carrots, thinly sliced
• 3 radishes, thinly sliced
• 3-4 cups fresh, leafy greens (kale, arugula, baby spinach etc.)
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1 Tbs olive oil
• Salt to taste
• 1 cup wild rice
• 2 cups vegetables broth
• 1 can chickpeas, drained
• 2 bay leaves

Directions

1. Begin by heating a small splash of olive oil in a medium stove-top pot and set heat to medium high.
2. Once hot, add the garlic and wild rice.
3. Stir together for 3 minutes, then add the bay leaves, chickpeas, and vegetable broth.
4. Cover pot with lid and allow it to come to a boil. Once boiling, reduce heat to low and simmer for about 25-35 minutes, stirring occassionally to prevent the rice from sticking.
5. Meanwhile, prepare your remaining vegetables.
6. In a skillet, heat the tablespoon of olive oil on high. Begin cooking the leeks until they carmalize.
7. Stir in the carrots and radishes and top with the cumin, allspice, cinnamon, and a pinch of salt. Cook together for about 5-7 minutes.
8. Reduce heat to medium-low and top with the leafy greens and cook for 2-3 minutes or until lightly wilted.
9. Once the vegetables are cooked, combine with your wild rice pilaf, serve & enjoy!

Nutrition Information

Nutrition Disclaimer

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