Red and Black Rice With Leeks and Pea Tendrils

Name: Red and Black Rice With Leeks and Pea Tendrils
Ingredients: 3 tablespoons extra virgin olive oil; 2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin; Salt to taste; 2 teaspoons thyme leaves; 3 cups cooked Wehani rice or Bhutanese red rice; 1 cup cooked black rice, either Japonica or Chinese black rice; 1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach; Salt; freshly ground pepper

9 ingredients

7 steps

Ingredients

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

Directions

1

Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt.
2

Cook, stirring, until the leeks soften, about three minutes.
3

Stir in the pea tendrils or spinach.
4

Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach.
5

Season to taste.
6

Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined.
7

Season with freshly ground pepper, adjust salt and serve.