Braised Leeks and Broad Beans with Steamed Rice

What you’ll need

• 0.75 cup long grain rice, uncooked
• 2 large leeks, halved lengthwise and sliced
• 1.5 cups broad beans, canned or cooked
• 1 tablespoon olive oil
• 0.5 cup water
• 1 teaspoon dried thyme
• 0.25 teaspoon salt

Make it

1. 1Combine 0.75 cup rice with 1.5 cups of water in a small pot; bring to a boil, then simmer covered for 15 minutes.
2. 2While rice cooks, heat 1 tablespoon olive oil in a pan over medium heat.
3. 3Add sliced leeks and sauté for 3 minutes until softened.
4. 4Add 1.5 cups of broad beans, 0.5 cup water, 1 teaspoon dried thyme, and 0.25 teaspoon salt to the pan.
5. 5Cover the pan and simmer the vegetables for 8-10 minutes until the liquid has reduced to a light glaze.
6. 6Fluff the rice and serve the braised leeks and beans directly over the top.