Like many of our recipes, this one can be adapted to whatever veggies you have on hand! Leeks, mushrooms, onions, garlic and shallots can all be sautéed up before adding in the rice. And more delicate veggies such as peas, asparagus tips, and herbs can be quickly blanched (dropped in boiling water for 1min, then removed) and stirred in at the end. This is an endlessly versatile dish, just keep the liquid-rice ratio, and you’re good to go!
2-3 medium leeks, thinly sliced and rinsed well (dirt hides between the layers!)
1 cup diced shallots, or 1 large onion and 2-3 cloves of garlic
1 cup fresh peas (if using snow peas, snip off the ends and roughly chop)
1 cup asparagus tips (optional)
4 cups of stock (vegetable, chicken, or lamb stock all work well)