Vegetable Baked Rice with White Beans & Leeks

Baked rice is quick and easy to prepare and is really delicious. This baked rice dish was inspired by prasorizo, the classic Greek rice-and-leek dish. It makes a great vegetarian main dish or a phenomenal side. We ate it as a main dish with rotisserie chicken on the side. 😉 The freshly grated Parmesan really added richness to the meal.

This recipe was adapted from The New York Times, contributed by Ali Slagle. Almost any vegetable can be incorporated into the dish.  I added my beautiful CSA Romanesco cauliflower (with its greens) as well as baby spinach. The original recipe suggests alternatively adding tomatoes, zucchini, and/or broccoli with the leeks, or arugula and/or sliced sugar snap peas after the dish is removed from the oven.

Yield: Serves 4 to 6

  • 4 to 5 leeks (about 2 pounds), trimmed, white and pale green parts, cut lengthwise & sliced 1/4-inch thick
  • 1 lemon
  • chopped tomatoes, zucchini, broccoli florets, and/or cauliflower florets, optional (I used Romanesco cauliflower florets)
  • 1/4 cup raw almonds (I used raw slivered almonds), or more, to taste
  • 1/2 teaspoon red-pepper flakes
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups uncooked white basmati rice
  • 1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
  • 2 1/2 cups boiling water or stock
  • coarsely chopped spinach and/or arugula, or sliced sugar snap peas (I used 2 cups chopped baby spinach)
  • 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
  1. Heat the oven to 400 degrees, preferably on convection.
  2. Soak sliced leeks in a bowl of water, remove with a slotted spoon or spider, then shake or pat dry.
  3. 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.
  4. In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. (I used an enameled cast iron baking dish.)
  5. If adding chopped tomatoes, zucchini, broccoli, and/or cauliflower, add to the pan with the leeks. (I added Romanesco cauliflower florets.)
  6. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
  7. Remove and finely chop the lemon zest strips, then stir the zest back into the leek mixture. Arrange in an even layer.
  8. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt.
  9. Add the boiling water or stock, then seal the pan tightly with foil.
  10. Bake until the rice is tender, 20 to 22 minutes.
  11. Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork.
  12. If adding spinach and/or arugula, or sliced sugar snap peas, add them in at this time. (I added the Romanesco cauliflower greens, ribs removed and finely sliced, as well as 2 cups of baby spinach leaves, coarsely chopped.)
  13. Squeeze the lemon half over the rice, then stir in Parmesan and herbs.
  14. Season to taste with salt and pepper.
  15. Serve with lemon wedges, and more Parmesan and herbs, as desired.

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