Leek, pea and coriander pilaf
Discover the perfect blend of flavors with our Leek, Pea, and Coriander Pilaf recipe! Made with butter-sautéed leeks, fragrant basmati rice, sweet peas, and rich vegetable broth, this dish is a delightful, easy-to-make meal that's perfect for any occasion.
- 17 Mar 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 5 Ingredients
Leek, pea, and coriander pilaf is a delicious and aromatic dish that pairs perfectly as a side or stands alone as a light meal. This vegetarian recipe combines the subtle sweetness of leeks and the freshness of peas with fluffy basmati rice, all brought together by the savory notes of vegetable broth and a hint of coriander. It's an easy-to-make dish that brings out the best flavors in simple ingredients.
Ingredients:
Instructions:
- Clean the leek thoroughly to remove any dirt or grit, then finely slice it.
- If using fresh peas, shell them and set them aside. If using frozen peas, there's no need to thaw them before use.
- In a medium-sized pot, melt the butter over medium heat.
- Add the sliced leek and sauté for 5-7 minutes, until the leek is soft and translucent. Stir occasionally to ensure it doesn’t brown.
- Once the leek is softened, add the basmati rice to the pot. Stir well to coat the rice with the butter and leek mixture.
- Continue to cook for 2 minutes, allowing the rice to toast slightly, stirring frequently to prevent sticking.
- Pour in the vegetable broth and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.
- After 15 minutes, add the peas to the pot. Stir gently to mix them with the rice.
- Cover the pot again and continue to cook for another 5 minutes, until the rice is tender and the peas are heated through.
- Once the rice and peas are fully cooked, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
- Fluff the pilaf with a fork to separate the grains.
- If desired, garnish with fresh chopped coriander (cilantro) before serving.
Tips:
- For added flavor, you can toast the rice in the butter for a few minutes before adding the vegetable broth.
- Make sure to use a low-sodium vegetable broth to better control the saltiness of the dish.
- Feel free to add a squeeze of lemon juice or a sprinkle of lemon zest before serving for a hint of citrus freshness.
- Fresh coriander can be substituted with parsley if you prefer a milder herb.
This leek, pea, and coriander pilaf is a simple yet delightful dish that showcases the harmony of flavors from fresh vegetables and aromatic basmati rice. Whether served as a main course or as an elegant side dish, its comforting and inviting taste is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 170kcal | 8% |
| Protein | |
| Protein 3.13g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.68g | 4% |
| Sugar 3.12g | 3% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.52g | 12% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 11mg | 2% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 1.27mg | 8% |
| Vitamin B6 0.18mg | 10% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.44mg | 3% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 1.85mg | 17% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 140mg | 4% |
| Selenium, Se 4.35ug | 8% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 0.44mg | 4% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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