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Red and Black Rice With Leeks and Pea Tendrils

5.0(18)

I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin’s “Sunday Suppers at Lucques."

by Martha Rose Shulman

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Dinner, Weeknight, Main Course, Side Dish

Servings

Serves four to six

Total time

10 min

Calories / serving

310 kcal

Ingredients (9)

serves

3 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thinleek
Salt to tastesalt
2 teaspoons thyme leavesthyme
3 cups cooked Wehani rice or Bhutanese red rice
1 cup cooked black rice, either Japonica or Chinese black riceblack-rice
1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach
Saltsalt
freshly ground pepperpepper

Instructions (1 steps)

01Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.

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Rich recipe — supports nutrition-aware planning.