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Rice pilaf with caramelized leeks in skillet.
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5 from 7 votes

Rice Pilaf with Caramelized Leeks

This simple but delectable rice pilaf with caramelized leeks needs just three ingredients and 30 minutes to make! It's so full of flavor and perfect with a cozy vegan stew or curry.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 223kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 8 cloves garlic (crushed or minced)
  • 3 medium leeks (finely chopped)
  • 1½ cups basmati rice
  • Salt and ground black pepper to taste
US Customary - Metric

Instructions

  • Place garlic and olive oil in a cold skillet. Turn on heat to low and let the garlic infuse in the olive oil until lightly golden.
  • Add the leeks to the skillet along with salt and pepper and mix them in. Cook the leeks over medium-low heat, stirring frequently, until they begin to turn golden brown.
  • Add washed and strained rice to the skillet and mix. Saute the rice for a minute until the rice begins to turn opaque.
  • Add 3 cups water and more salt to taste, if needed. Mix, bring to a boil, cover, and turn the heat down to low. Set the timer for 10 minutes.
  • After 10 minutes stir the rice for the last time. Cover again and set the timer for 10 more minutes. Once the rice has finished cooking, don't open the lid. Leave it undisturbed for at least 10 more minutes before opening. Fluff the grains of rice with a fork before serving.

Notes

Pro tip
Add a little extra salt to the water when you cook rice -- the water should taste just a little saltier to you than you want the final dish to be. This will ensure your rice is perfectly seasoned.
Serving suggestions
  • Serve the pilaf with a hearty chili, a vegan stew, or a spicy curry.
Storage instructions
  • Refrigerate: Leftovers can be stored in the refrigerator for up to three days.
  • Freeze: Spread the pilaf on a baking sheet and flash-freeze for an hour or two. Store the frozen rice in airtight bags or a freezer-safe container for up to four months.
  • Reheat: Reheat the rice pilaf on the stove in a saucepan set on low heat, or in the microwave, until warmed through.

Nutrition

Calories: 223kcal | Carbohydrates: 45g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg