Baked Rice with White Beans, Leeks and Lemon

Page: https://cooking.nytimes.com/recipes/1020273-baked-rice-with-white-beans-leeks-and-lemon

| Course Type: Sides

(1 review)

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Recipe Review

This was a delicious surprise and infinitely adaptable. I followed the recipe pretty closely this time around but look forward to making it a little more Middle Eastern with chickpeas, or lentils with onions, garlic, sumac and parsley. I baked it for 20 minutes and rice was perfectly cooked.

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