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Gallery Baked Carrot-and-Leek Pilaf Credit: Lennart Weibull Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Ingredients Ingredient Checklist 3 medium leeks, white and light-green parts only, halved lengthwise, cut into 1/2-inch pieces, and washed well (2 cups) 1 1/2 pounds carrots, peeled and sliced a scant 1/2 inch thick (3 1/2 cups) 2 cinnamon sticks 2 tablespoons fresh thyme leaves 2 bay leaves 1/2 cup extra-virgin olive oil Kosher salt (we use Diamond Crystal) and freshly ground pepper 2 cups basmati rice, rinsed and drained well 2 cups boiling water
Gallery Baked Carrot-and-Leek Pilaf Credit: Lennart Weibull
Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Gallery
Baked Carrot-and-Leek Pilaf Credit: Lennart Weibull
Baked Carrot-and-Leek Pilaf
Credit: Lennart Weibull
Baked Carrot-and-Leek Pilaf
Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Recipe Summary
prep: 15 mins total: 2 hrs
Servings: 8
prep: 15 mins
total: 2 hrs
prep:
15 mins
total:
2 hrs
Servings: 8
8
Ingredients
Ingredients
- 3 medium leeks, white and light-green parts only, halved lengthwise, cut into 1/2-inch pieces, and washed well (2 cups) 1 1/2 pounds carrots, peeled and sliced a scant 1/2 inch thick (3 1/2 cups) 2 cinnamon sticks 2 tablespoons fresh thyme leaves 2 bay leaves 1/2 cup extra-virgin olive oil Kosher salt (we use Diamond Crystal) and freshly ground pepper 2 cups basmati rice, rinsed and drained well 2 cups boiling water
Directions
Preheat oven to 375°F. Arrange leeks, carrots, cinnamon, thyme, and bay leaves in a 3-quart baking dish (such as a 9-by-13-inch). Pour in oil, sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper, and toss to combine. Bake until vegetables are soft and beginning to caramelize, about 1 hour. Remove from oven; stir vegetables, then sprinkle rice evenly over top without stirring together.
Increase oven temperature to 450°. Sprinkle teaspoon salt and teaspoon pepper over rice, then pour boiling water over. Carefully cover dish tightly with parchment-lined foil and bake until rice is cooked, 30 to 35 minutes more. Remove from oven and let stand, covered, 10 minutes. Uncover, gently fluff with a fork, and serve.
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All Reviews for Baked Carrot-and-Leek Pilaf
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
