Website: The New York Times

Baked Rice with White Beans, Leeks and Lemon


| Course Type: Sides

(1 review)


Recipe Reviews

21st November 2020


This was a delicious surprise and infinitely adaptable. I followed the recipe pretty closely this time around but look forward to making it a little more Middle Eastern with chickpeas, or lentils with onions, garlic, sumac and parsley. I baked it for 20 minutes and rice was perfectly cooked.

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