One-Pot Leek and Broad Bean Rice

What you’ll need

• 1 cup basmati rice, rinsed
• 2 medium leeks, white and light green parts sliced
• 1 cup broad beans, shelled and blanched
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Make it

1. 1Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
2. 2Add the sliced leeks and sauté for 5 minutes until soft and translucent but not browned.
3. 3Stir in 1 cup of rinsed rice and cook for 1 minute to lightly toast the grains.
4. 4Add 2 cups of vegetable broth, 0.5 teaspoon salt, and 0.25 teaspoon pepper; bring to a boil.
5. 5Reduce heat to low, cover, and simmer for 12 minutes.
6. 6Gently stir in 1 cup of broad beans, cover again, and cook for 3 more minutes until rice is tender and beans are heated through.