Leek and Lemon Rice-Orzo Pilaf
1st March heralds the start of meteorological spring and with it comes St. David’s Day and my corresponding need to cook anything with a vaguely Welsh theme, usually Welsh cakes, leeks or lamb.
This recipe isn’t very Welsh alas, more leading on my preference for Mediterranean style recipes that are invariably loaded with herbs. I cooked a plain version of this rice-orzo side dish last year, when looking for something to go alongside my feta chard triangles (from my cookbook It Starts with Veg) for a cookery workshop, and I loved the contrast of the textures of the rice and orzo together – a ratio of 2:1 rice to orzo is just right. I subsequently had the inspiration to add sautéed leek (and spring onions) into the mix because they both complement dill and lemon so very well.
I’ve always struggled to cook rice, because I am so damn resistant to follow a set of rules in the kitchen, but follow the rules you must for perfect fluffy rice. The problem is that everyone has their own set of rules. Which rice or orzo you use, whether you soak the rice, how much liquid, how long you boil for, how long you simmer for, which hob you use etc. Essentially you can follow the rules all you want, but it’s just a matter of practice. I believe in you, I know you can do it!
For the purposes of this shoot, and to feed my craving for lamb, I’ve served the pilaf with some minted lamb steaks, a simple but on point seasonal radicchio and blood orange salad and a generous blob of thick Greek yoghurt. But this pilaf would be a welcome side to any other proteins – meat, fish or vegetarian, or serve as a vegetarian dish by loading it with toasted pistachio and crumbled feta.
My simple + seasonal substack newsletter this month is all about leeks, and this new recipe of Leek and Lemon Rice-Orzo Pilaf takes a leading role. Head on over there for more leek chat, and other seasonal inspiration.
- 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
- Rinse the rice, and soak it for around 20 minutes, while you prep the rest of your ingredients. Drain and rinse again.
- 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.
- 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.
- 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.