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Gallery Leek-and-Asparagus Crispy Rice Credit: Ren Fuller Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 cups chopped leeks, white parts only (from 2 large), washed thoroughly Kosher salt and freshly ground pepper 8 ounces asparagus, trimmed and cut into 2-inch pieces 3 cups cooked white rice 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice 1 cup blanched fresh or thawed frozen peas 1/3 cup grated Parmigiano-Reggiano, plus more for serving 1/2 cup chopped fresh parsley and dill, plus more for serving Fried eggs, for serving (optional)
Gallery Leek-and-Asparagus Crispy Rice Credit: Ren Fuller
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Gallery
Leek-and-Asparagus Crispy Rice Credit: Ren Fuller
Leek-and-Asparagus Crispy Rice
Credit: Ren Fuller
Leek-and-Asparagus Crispy Rice
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 4
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 cups chopped leeks, white parts only (from 2 large), washed thoroughly Kosher salt and freshly ground pepper 8 ounces asparagus, trimmed and cut into 2-inch pieces 3 cups cooked white rice 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice 1 cup blanched fresh or thawed frozen peas 1/3 cup grated Parmigiano-Reggiano, plus more for serving 1/2 cup chopped fresh parsley and dill, plus more for serving Fried eggs, for serving (optional)
Directions
Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.
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All Reviews for Leek-and-Asparagus Crispy Rice
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All Reviews for Leek-and-Asparagus Crispy Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
