Leek and Lemon Rice-Orzo Pilaf
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Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Leek and Lemon Rice-Orzo Pilaf is a fresh spring-like side dish, which would accompany any main dish. Serves 2-4 depending on how many other sides you serve it with.
Ingredients
  • 80g basmati or long grain rice
  • Knob butter
  • 1 tbsp extra-virgin olive oil + extra to serve
  • 2 medium leeks, split in half lengthways, and shredded in half moons
  • 4 spring onions, finely sliced
  • 1 garlic clove, finely chopped
  • 40g orzo pasta
  • 1 lemon (zest and juice the lemon and keep separately till ready to use)
  • 240mls cold vegetable stock
  • Large handful dill, finely chopped
  • Sea salt
Instructions
  1. Rinse the rice, and soak it for around 20 minutes, while you prep the rest of your ingredients. Drain and rinse again.
  2. Melt the butter along with 1 tbsp oil, in a medium sized saucepan that you have a lid for. Sauté the leeks and spring onions with a a good pinch of salt for around 8-10 minutes, they should be well on their way to being completely softened, don't allow them to catch any colour.
  3. Add the garlic, and stir to release the fragrance, then add the orzo and rice, toss to coat in the leeks. Add the lemon juice and vegetable stock, bring to a boil and count 30 seconds, then turn the heat to the lowest it will go (move to your smallest hob if necessary), cover and cook for 10-12 minutes until the rice is tender, the orzo cooked through, and the liquid is fully absorbed. Turn off the heat, lay a tea towel over the saucepan under the lid and leave to sit for a further 10 minutes.
  4. Gently fork through the lemon zest and a good handful of dill, season to taste, top with a little more dill and a drizzle of extra-virgin olive oil.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/leek-and-lemon-rice-orzo-pilaf/