Best 6 Rice With Leeks And Hazelnuts Recipes

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Embark on a culinary journey with our delectable rice dish, a harmonious blend of flavors and textures. This vegetarian delight features tender rice cooked with aromatic leeks, crunchy hazelnuts, and a hint of garlic. The addition of creamy goat cheese and tangy lemon zest elevates the dish to a new level of sophistication. Our recipe guide offers variations to suit your preferences, including a vegan option with almond milk and nutritional yeast, and a gluten-free alternative using quinoa instead of rice. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful and enjoyable cooking experience. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK LEEKS AND RICE - PRASORIZO



Greek Leeks and Rice - Prasorizo image

Provided by OliveTomato.com

Categories     Entree     side

Time 35m

Number Of Ingredients 8

1 pound (450 g) leeks sliced in ½ inch wide slices (white and pale green parts only)
1/3 cup olive oil
2 tablespoons chopped dill
2 teaspoons tomato paste
½ cup medium grain rice (uncooked)
1 ¼ cup boiling water (more as needed)
salt and pepper as needed
Lemon for serving

Steps:

  • Wash and slice the leeks. Place the leeks in a pot of boiling water and boil for 2-3 minutes. Strain leeks and set aside.
  • In a pot or deep pan, heat the olive oil on medium low heat and add the leeks and sauté until leeks are soft (about 6-7 minutes). Note: You do not want to brown them.
  • Add the dill and the tomato paste and stir a couple of times, than add the rice and about 1 ¼ cup of hot water. Add salt as needed (I added about ½ a teaspoon) and mix well.
  • Cover the pot with its lid and simmer at low heat for about 20 minutes, until rice is soft. Check regularly and add additional hot water as needed. Turn off the heat and let it sit for 10 minutes with the lid on.
  • Serve as a main course with a few drops of lemon juice and freshly ground pepper.

RICE WITH LEEKS AND HAZELNUTS



Rice with Leeks and Hazelnuts image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Prepare 1 cup wild rice blend as the label directs. Cook 1 thinly sliced leek in 2 tablespoons butter with a few thyme sprigs until tender, about 8 minutes. Season with salt and pepper. Toss the rice with half of the leek mixture, then top with the rest. Sprinkle with chopped hazelnuts and season with salt and pepper.

Nutrition Facts : Calories 253 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 153 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams

BROWN RICE WITH HAZELNUTS



Brown Rice with Hazelnuts image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

1 cup chopped hazelnuts (recommended: Diamond) available on baking aisle
3 cups chicken stock
2 tablespoons butter or extra-virgin olive oil
1 1/2 cups brown rice (recommended: Uncle Ben?s or Near East)
2 tablespoons chopped flat-leaf parsley

Steps:

  • Toast nuts in a small pan over low heat then remove from heat and reserve.
  • Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.

BROWN RICE WITH CARROTS AND LEEKS



Brown Rice With Carrots and Leeks image

This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield Serves four

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 pound leeks, white and light green parts only, trimmed, cut in half lengthwise, washed thoroughly and cut in 1/2-inch slices
1/2 pound carrots, peeled and sliced
2 garlic cloves, halved, green shoots removed and thinly sliced
1 cup brown rice (short- or long-grain)
Salt to taste
2 1/2 cups water
2 to 3 tablespoons freshly squeezed lemon juice, to taste

Steps:

  • Heat the olive oil over a medium-sized, heavy skillet or saucepan, and add the leeks and carrots. Cook, stirring, until the leeks are tender and translucent and the carrots have softened slightly, about five minutes. Add the garlic and salt to taste. Cook, stirring, until the garlic smells fragrant, about a minute. Add the rice and about 1/2 teaspoon salt, and stir to coat the grains with olive oil. Add the water, and bring to a boil. Reduce the heat, cover and simmer over low heat until the rice is tender, about 45 minutes. Remove from the heat, and do not remove the cover for 10 minutes. Then stir in the lemon juice, and taste and adjust salt. Serve hot or warm.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 890 milligrams, Sugar 7 grams

LEEK-AND-ASPARAGUS CRISPY RICE



Leek-and-Asparagus Crispy Rice image

This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're creating little nuggets of crunch to disperse throughout the bowl. Leeks take on a buttery quality once cooked, melting into fluffy rice and crisp-tender asparagus. Lastly, an egg-fried just until the yolk can be used as a silky sauce-becomes the crown on top of a most excellent vegetarian rice bowl.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cups chopped leeks, white parts only (from 2 large), washed thoroughly
Kosher salt and freshly ground pepper
8 ounces asparagus, trimmed and cut into 2-inch pieces
3 cups cooked white rice
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
1 cup blanched fresh or thawed frozen peas
1/3 cup grated Parmigiano-Reggiano, plus more for serving
1/2 cup chopped fresh parsley and dill, plus more for serving
Fried eggs, for serving (optional)

Steps:

  • Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
  • Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.

BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON



Baked Rice With White Beans, Leeks and Lemon image

Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.

Provided by Ali Slagle

Categories     dinner, lunch, casseroles, grains and rice, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 leeks (about 2 pounds), trimmed, white and pale green parts sliced 1/4-inch thick
1 lemon
1/4 cup raw almonds
1/2 teaspoon red-pepper flakes
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cups uncooked basmati rice
1 (15-ounce) can white beans (such as cannellini or great Northern), rinsed
2 1/2 cups boiling water
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

Steps:

  • Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. 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.
  • In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
  • Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
  • Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

Tips:

  • Use good quality ingredients. Fresh leeks, nutty hazelnuts, and flavorful rice will make a big difference in the final dish.
  • Wash the leeks thoroughly. Leeks can be quite dirty, so it's important to wash them well before using them.
  • Slice the leeks thinly. This will help them cook evenly.
  • Toast the hazelnuts. Toasting the hazelnuts will bring out their flavor and make them more crunchy.
  • Cook the rice according to the package directions.
  • Add the leeks and hazelnuts to the rice towards the end of the cooking time. This will help them retain their texture and flavor.
  • Season the rice with salt and pepper to taste.
  • Serve the rice immediately.

Conclusion:

Rice with leeks and hazelnuts is a simple but delicious dish that is perfect for a weeknight meal. It's also a great way to use up leftover rice. The leeks and hazelnuts add a lot of flavor and texture to the dish, and the lemon zest and herbs add a bright, fresh flavor. This dish is sure to please everyone at the table.

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