top of page

Leek and Red Onion Rice Platter

October 7, 2021

Prep Time:

15 Minutes

Cook Time:

90 Minutes


6 - 8 Servings


Entrees, Vegetarian, Vegan

Baking Bread Composition_edited.jpg

About the Recipe


6 to 8 small roasted red/yellow peppers

3 large leeks

2 large red onions

2 cups brown rice

4 cups vegetable stock

2 tsp cumin

2 tsp zahtar

6 TBSP good olive oil

1 to 2 cups of wine or vegetable stock to deglaze the pan

salt and pepper to taste


  • On foil or baking sheet, spray and salt the peppers, roast at 400 for about 20 minutes until slightly browned.

  • Clean and slice the leeks.

  • Heat a large sauté pan, add 2 TBSP olive oil, and cook the leeks with zahtar until browned, about 15 minutes. Stir as needed.

  • While that’s cooking, slice up the red onions. When the leeks are done, deglaze the pan with whichever liquid you choose, in 1/2 cup increments, and move them to a bowl.

  • Reheat up 2 more TBSP olive oil, and cook the red onions, this time adding in the cumin.

  • Again deglaze the pan, 1/2 cup at a time, and move them into a separate bowl. Now reheat the pan again, again add 2 TBSP olive oil, stir the rice until all covered, add in 4 cups of stock, bring to a simmer for about 15 – 20 minutes until the liquid is absorbed.

  • Add stock or wine.

  • As everything cools down, add salt and pepper, starting with about 1/2 tsp at a time, until you love how it tastes.

  • Serve on a big, layered platter.

Sometimes I drizzle the tahini on top of this dish so that it looks like frosting. I also forgot to a add a sprig of parsley to the picture – the splash of green is festive!

bottom of page