Baked Rice with White Beans, Leeks and Lemon

The New York Times

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Source URL: www.nytimes.com

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Course: Sides

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1 reviews, average rating 5.0 / 5

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jenncc

5 years ago

★ ★ ★ ★ ★ 5/5

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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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