Flavorful Leek Rice

Here’s my go-to leek rice recipe, with tender white and light green leeks cooked until soft, mixed with fluffy rice, a touch of butter, and just the right amount of black pepper and herbs.

This rice dish has become a regular at our dinner table, especially during the cooler months. I often make extra because my family loves having it the next day with grilled chicken or fish. Sometimes the simplest dishes turn out to be the ones we make again and again, don’t you think?

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones with long, straight white and light green parts – these are the tender, edible portions you’ll want to use in this rice dish. The best leeks are firm and straight with crisp, bright green leaves and no signs of yellowing or wilting. While larger leeks might seem like a better value, medium-sized ones (about 1.5 inches in diameter) are often more tender and have a milder, sweeter flavor. Remember to clean your leeks thoroughly, as dirt tends to hide between the layers – slice them lengthwise, fan out the layers, and rinse well under running water to remove any grit.

Options for Substitutions

This recipe is pretty flexible and allows for several easy swaps:

• Leeks: If you can’t find leeks, you can use a mix of yellow onions and green onions. Use 1 large yellow onion plus 4-5 green onions to get a similar mild, sweet flavor.
• Long-grain white rice: You can use basmati or jasmine rice as they’re both long-grain varieties. Brown rice works too, but you’ll need to add about 10-15 minutes to the cooking time and use an extra 1/2 cup of broth.
• Cheese combo: Feel free to mix up the cheese choices – gruyere, monterey jack, or gouda all work well instead of cheddar. For parmesan, you could use pecorino romano or asiago.
• Lemon juice: Apple cider vinegar works great as mentioned, or try white wine vinegar for that acidic kick.
• Fresh parsley: Other fresh herbs like chives, dill, or basil would work nicely here. If using dried herbs, use about 1 tablespoon.
• Vegetable/chicken broth: These are interchangeable, or you can use water with extra bouillon cubes. Just remember to adjust the salt accordingly.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking with leeks is not cleaning them properly – sand and dirt can hide between their layers, so it’s essential to slice them lengthwise and rinse thoroughly under running water, separating the layers with your fingers. Another common mistake is overcooking the leeks, which can make them mushy and bitter – instead, sauté them just until they’re soft and slightly golden, about 5-7 minutes. When it comes to the rice, resist the urge to lift the lid or stir while it’s cooking, as this releases the steam and can lead to unevenly cooked grains – simply let it simmer undisturbed for 18-20 minutes. For the creamiest results, add the cheese only after the rice is fully cooked and let it rest covered for 5 minutes before fluffing with a fork.

What to Serve With Leek Rice?

This cheesy leek rice makes a fantastic side dish that pairs really well with simple protein options like grilled chicken, pan-seared fish, or roasted pork chops. Since it’s already rich and creamy, I like to balance it out with some lighter sides – try serving it with roasted vegetables like Brussels sprouts or asparagus, or a simple green salad dressed with a light vinaigrette. If you’re keeping things vegetarian, it’s great alongside grilled portobello mushrooms or crispy tofu. For a complete comfort food experience, add some crusty bread on the side to soak up any extra cheesy goodness.

Storage Instructions

Keep Fresh: This cheesy leek rice stays good in the fridge for up to 4 days when you put it in an airtight container. The flavors actually get even better the next day as everything melds together! It’s perfect for meal prep and packing lunches.

Freeze: You can freeze portions of this rice dish for up to 3 months in freezer-safe containers. Just keep in mind that the texture might be a bit different after thawing, but it still tastes great. I like to portion it out before freezing so I can grab just what I need.

Warm Up: To enjoy your leftover leek rice, heat it in the microwave with a splash of water or broth to keep it from drying out. Stir halfway through heating to make sure it warms evenly. If you’re using the stovetop, warm it over medium-low heat with a bit of liquid, stirring occasionally.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 110-120 g

Ingredients

• 2 big leeks (or 3 smaller ones)
• 1 tablespoon olive oil
• 1 tablespoon butter (or extra olive oil)
• 2 minced garlic cloves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups long-grain white rice
• 1 tablespoon lemon juice (or 1 teaspoon apple cider vinegar)
• 3 cups low-salt vegetable broth (or chicken stock)
• 1/4 cup parmesan cheese, grated
• 1 cup cheddar cheese, shredded
• Fresh parsley for garnish (optional)

Step 1: Prepare and Clean the Leeks

Begin by trimming the root ends and dark green tops off the leeks.

Cut them in half lengthwise and then thinly slice them across into half circles.

To ensure the leeks are thoroughly cleaned, fill a large bowl with cold water and add the sliced leeks.

Swish them around in the water, allowing any dirt to settle at the bottom of the bowl.

Scoop the leeks out and place them onto a clean kitchen towel to drain.

Step 2: Sauté the Leeks

In a large, wide-bottomed pot, add the olive oil and butter, and place over medium-high heat.

Once the butter has melted completely, add the sliced leeks.

Sauté until the leeks are softened and lightly caramelized, which should take about 3 to 4 minutes.

Add garlic and cook until it becomes fragrant, approximately 1 minute more.

Step 3: Cook the Rice

Stir in the rice, along with salt, pepper, and lemon juice.

Mix until all the ingredients are combined well.

Add the broth to the pot.

Use a spoon or spatula to scrape the bottom of the pan to release any brown bits, enriching the flavor.

Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer until all the broth has been absorbed, which will take about 18 to 22 minutes.

Step 4: Incorporate Cheeses and Serve

Once the cook time is up, remove the pot from the heat.

Stir in the Parmesan cheese and cheddar cheese until they are evenly distributed throughout the rice, creating a creamy texture.

Serve the dish warm, optionally garnished with an extra sprinkle of cheese or some finely chopped fresh parsley for additional flavor.