Leek-and-Asparagus Crispy Rice

Name: Leek-and-Asparagus Crispy Rice
Prep time: 30 min
Total time: 40 min
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; 0.333 cup grated Parmigiano-Reggiano, plus more for serving; 0.5 cup chopped fresh parsley and dill, plus more for serving; Fried eggs, for serving (optional)

4.0

(2)

2 Reviews

By

Lauryn Tyrell

Updated on March 9, 2020

Leek-and-Asparagus Crispy Rice — Photo: Ren Fuller

Prep Time:

30 mins

Total Time:

40 mins

Servings:

4

This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're creating little nuggets of crunch to disperse throughout the bowl. Leeks take on a buttery quality once cooked, melting into fluffy rice and crisp-tender asparagus. Lastly, an egg—fried just until the yolk can be used as a silky sauce—becomes the crown on top of a most excellent vegetarian rice bowl.

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
⅓ cup grated Parmigiano-Reggiano, plus more for serving
½ 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.

Originally appeared: Martha Stewart Living, April 2020