RED & BLACK RICE w/LEEKS & PEA TENDRILS

By BobD

Ingredients

• I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead.
• 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 and freshly ground pepper

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 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.

Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach.

Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.

Advance preparation: The dish will keep for three to four days in the refrigerator and can be frozen.