Leeks and Rice

Serving size:


    • 2 lb
    • leeks
    • 4 T
    • olive oil
    • 1
    • medium onion, chopped
    • 1
    • rib celery, sliced
    • 1
    • small red pepper, hot or mild, cored, seeded and chopped
    • 4
    • plum tomatoes, peeled, seeded and diced
    • 1⁄2 c
    • brown rice
    • 1⁄2 t
    • salt
    • 2 c
    • water
    • 1 c
    • crumbled feta cheese or Greek-style yogurt
20 minutes
Ready in
20 minutes


A tasty way to enjoy leeks.

Recipe adapted from Mediterranean Vegetarian Cooking ©2005 by Paola Gavin


Remove green tops and roots from leeks, cut into 1-1/2 inch pieces and wash very well, removing all grit. Heat olive oil in large saucepan over medium heat. Add onion and celery and cook about three minutes. Add leeks and red pepper. Cover and cook about 10 minutes or until vegetables have softened. Add tomatoes, rice and salt and stir well. Pour in water; bring to a boil and cover. Reduce heat and simmer 35-40 minutes or until rice is tender. Let stand, covered for five minutes. Serve topped with feta cheese or a scoop of yogurt.