Leek Pilaf

Scale: 1
Serves: 6
Cook Time: 45 minutes

Ingredients

  • 6 c leeks, white and pale green parts only, diced (about three leeks)
  • 1/4 c olive oil
  • 1 c rice
  • 1 tbsp tomato paste
  • 2 c water
  • 1/3 c minced fresh dill
  • 1/3 c minced fresh mint

Instructions

  1. Sauté the leeks, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to turn golden around the edges.
  2. Add the rice and sauté for one minute, stirring constantly to evenly distribute the leeks and oil.
  3. Add the tomato paste, and thoroughly mix it into the rice.
  4. Stir in the water, dill, and mint, bring to a boil, cover, and turn the heat down as low as possible.
  5. Cook for 20 minutes, or until the rice absorbs all the water.
  6. Turn off the heat, and let the pilaf sit covered for 15 minutes before serving.
  7. Taste and add salt or freshly ground black pepper, as needed.