Baked Rice With White Beans Leeks And Lemon Recipes

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THE BEST BAKED RICE AND BEANS



The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON



Baked Rice With White Beans, Leeks and Lemon image

Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.

Provided by Ali Slagle

Categories     dinner, lunch, casseroles, grains and rice, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 leeks (about 2 pounds), trimmed, white and pale green parts sliced 1/4-inch thick
1 lemon
1/4 cup raw almonds
1/2 teaspoon red-pepper flakes
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cups uncooked basmati rice
1 (15-ounce) can white beans (such as cannellini or great Northern), rinsed
2 1/2 cups boiling water
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
  • In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
  • Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
  • Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

BROWN RICE WITH CARROTS AND LEEKS



Brown Rice With Carrots and Leeks image

This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield Serves four

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 pound leeks, white and light green parts only, trimmed, cut in half lengthwise, washed thoroughly and cut in 1/2-inch slices
1/2 pound carrots, peeled and sliced
2 garlic cloves, halved, green shoots removed and thinly sliced
1 cup brown rice (short- or long-grain)
Salt to taste
2 1/2 cups water
2 to 3 tablespoons freshly squeezed lemon juice, to taste

Steps:

  • Heat the olive oil over a medium-sized, heavy skillet or saucepan, and add the leeks and carrots. Cook, stirring, until the leeks are tender and translucent and the carrots have softened slightly, about five minutes. Add the garlic and salt to taste. Cook, stirring, until the garlic smells fragrant, about a minute. Add the rice and about 1/2 teaspoon salt, and stir to coat the grains with olive oil. Add the water, and bring to a boil. Reduce the heat, cover and simmer over low heat until the rice is tender, about 45 minutes. Remove from the heat, and do not remove the cover for 10 minutes. Then stir in the lemon juice, and taste and adjust salt. Serve hot or warm.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 890 milligrams, Sugar 7 grams

BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON (NYT)



Baked Rice with White Beans, Leeks and Lemon (NYT) image

Categories     Rice

Number Of Ingredients 10

2 pounds leeks, sliced 1/4" thick
1 lemon
1/2+ cup whole almonds
1/2 teaspoon red pepper flakes
5 tablespoons olive oil
1 1/2 cups basmati rice, uncooked
15 ounces cannellini or great northern beans, canned
2 1/2 cups boiling water or stock
1/2+ cup Parmesan
1/4+ cup fresh basil

Steps:

  • Heat oven to 400.
  • Peel 1" thick strips of lemon zest, cut the lemon in half. Cut one half into 4 wedges and reserve the other half.
  • Combine leeks, lemon zest strips, almonds, red pepper flakes and olive oil in 9x13 baking pan. Season generously with salt and pepper and arrange in an even layer. Roast until the leeks begin to caramelize, about 20 minutes.
  • Sprinkle the rice evenly over the leek mixture, top with beans and 1 tsp salt. Add the boiling water, seal the pan tightly with aluminum foil and bake until the rice is tender, 20-22 minutes.
  • Remove from oven, and let sit, covered, for 5 minutes. Fluff with fork, squeeze lemon half over mixture, then stir in Parmesan and basil. Season to taste with salt and pepper. Serve with lemon wedges and additional Parmesan and basil, as desired.
  • If desired, add additional veggies to leek mixture before roasting (tomatoes, zucchini, no broccoli) or add spinach, arugula or sliced snap peas after removing from oven.

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