Leek, Bean, and Rice Medley with Pecans
This hearty and wholesome rice medley blends the richness of beans, leeks, and pecans, creating a comforting yet nutritious meal that satisfies both body and soul.
Equipment
- large saucepan
- Large skillet
- Measuring spoons
- Wooden spoon
Ingredients
- 1 tablespoon 15 ml extra-virgin olive oil
- 2 cloves garlic grated
- ½ cup 80 g uncooked wild rice, rinsed
- ¾ cup 140 g uncooked long grain brown rice, rinsed
- 2½ cups 590 ml water
- 1 teaspoon coarse sea salt divided
- 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed
- 1/3 cup 33 g pecan halves, broken in half
- 2 tablespoons 28 g nondairy butter
- 2 cups 178 g chopped leeks (about 2 leeks)
- 1 large-size tomato chopped
- 4 fresh basil leaves cut into a chiffonade
- 1 tablespoon 15 ml vegan Worcestershire sauce
- 1 tablespoon 15 ml fresh lemon juice (optional)
Instructions
- Place the oil, garlic, and both types of rice in a large saucepan.
- Toast for a couple of minutes over medium-high heat until fragrant.
- Add the water and ½ teaspoon of the salt, bring to a boil, cover, and let simmer for about 45 minutes, or until the water is absorbed and the rice is tender.
- Add the beans and pecans; heat for a minute or two.
- Set aside.
- In a separate skillet, melt the nondairy butter and add the leeks and remaining ½ teaspoon of salt.
- Cook for 5 minutes, or until the leeks are wilted.
- Add the tomato, basil, and Worcestershire sauce.
- Let cook for 2 to 3 more minutes, then pour onto the rice, beans, and pecans.
- Stir and heat through.
- Sprinkle with lemon juice, if desired, before serving.
Notes & Wine Advice
Wine advice:
Pair with a light, crisp white wine like Chardonnay or Sauvignon Blanc to complement the earthy flavors.
Pair with a light, crisp white wine like Chardonnay or Sauvignon Blanc to complement the earthy flavors.
Nutrition values
Calories: 250 kcal | koolhydraten: 45 g | Eiwitten: 8 g | Vet: 8 g | Suiker: 3 g