A leek dilemma, resolved
Do you ever find yourself cooking with leeks but feeling super guilty about using only about half of the vegetable? Most recipes call for just the onion-y part of the stalk and to discard the dark green leaves. It makes sense, considering the light parts of the leek are full of flavor while the green parts are tough and bitter if you try tasting them raw. I always felt so bad about discarding the beautiful green leaves, though, and I set out to find new ways to use the full vegetable.
You can definitely bundle the leaves and reserve for a veggies broth, but you can also add them straight to your next dish! When sauteed or wilted, leek greens take on a much softer texture and generate a delicate, earthy flavor that you really can’t not appreciate. This coconut rice is already chock full with flavor from the coconut and lime that the leeks merely add a pop of color, some nutrition, and dark leafy green goodness.
⟶ the recipe
coconut & turmeric rice with leek greens
ingredients
½ cup unsweetened coconut flakes
2 tablespoons sesame oil
1 yellow onion, diced
1 green onion, sliced, whites and greens separated
1 tablespoon ginger, minced
1 teaspoon turmeric
1 14-ounce can of coconut milk
2 cups brown rice
Salt and pepper
1 lime
Greens of 1 leek, sliced
Prep time
30 minutes
Cook time
30 minutes
Total time
1 hour
4 servings
instructions
In a small pan, toast the coconut flakes over medium low heat for about 3 minutes or until golden brown. Set aside.
In a large pot or Dutch oven, heat sesame oil over medium low. Add the onion, and saute until translucent, about 5 minutes. Add the white parts of the green onion and ginger, and saute for another 3-5 minutes. Add the turmeric to the veggies, stirring to coat.
Add the coconut milk and rice, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, until rice has soaked up most of the coconut milk and is light and fluffy.
Season with salt and pepper, and squeeze lime juice into the rice, stirring to mix. Place leek greens on top of the rice, and cover again for about 5 minutes, keeping heat low. Once leek greens have melted, gently stir them into the rice. Top with onion greens, toasted coconut and additional lime juice to serve.
⟶ modifications
- I used brown rice, but you can use a different type of long-grained rice as well like jasmine or basmati
⟶ store it
Store leftovers in a tightly-sealed container in the fridge for up to 5 days. If the rice gets dried out, you can add a dash more of coconut milk or veggie broth to loosen it up
