Red and Black Rice With Leeks and Pea Tendrils

Name: Red and Black Rice With Leeks and Pea Tendrils
Yield: 4 to 6 servings
Ingredients: 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; freshly ground pepper

By Martha Rose Shulman

Published February 24, 2011

Andrew Scrivani for The New York Times

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Total Time: 10 minutes
Rating: 5(19)
Comments: Read comments

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. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin’s “Sunday Suppers at Lucques."

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Ingredients

Yield:Serves four to six

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
freshly ground pepper

Ingredient Substitution Guide

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.

Tip