Lately they’ve invited me a few times to taste a few of the new learnings they’ve had in their weekly cooking class. However, something I have noticed every time they invite me over to taste these recipes is the amounts of butter and calories these recipes have.
This Leek Rice was something they created for me one night… it was the ONLY THING I could eat that night, but I get it. They’re not vegetarians and the menus they learn aren’t either. When I asked how the rice was made, I’ll be honest I can’t fully remember the amount of rice in the recipe, but I do remember that they “needed” to cook the leeks in 2 sticks of butter. WHAT???? 2 sticks of butter!!!!!!
I told them I could certainly be able to replicate this recipe and make it in a much healthier manner – without sacrificing flavor or texture in any way.
You be the judge…
3 cups of cooked brown rice, I use Texmati 2 medium leeks, washed and sliced finely, both the white and light green parts 1 tbs olive oil 2 ½ tbs of butter Salt and Black Pepper to taste ½ cup toasted walnuts
- I cooked the rice in a rice cooker… I only seasoned lightly with a little bit of olive oil and salt. When the rice finished, I started on the rest of the dish.
- In a large skillet with high sides over medium heat, add the oil and butter. When the butter is melted, add the leeks and season with salt and pepper to taste. Cook, moving them occasionally, until they’re soft. .
- Add the rice to the pot where you’re cooking the leeks. Toss well for the rice to be well coated with the leeks and butter. Add the walnuts and mix one more time really well.
That’s it… In my opinion, the rice still has that silky unctuous sensation in the mouth without having to melt 2 full sticks of butter. About ¼ of a stick will do, IMHO.
My mom never had the original version and she loved this one. What’s your verdict???