Roasted Leek and Hazelnut Pilaf with Lemon Parsley Yogurt
Ready to make dinner a little more exciting? This Roasted Leek and Hazelnut Pilaf is a flavor-packed feast! Toasty hazelnuts, caramelized leeks, and a zesty lemon parsley yogurt—it's a symphony of textures and tastes. Trust me, this one's worth roasting and stirring for! Let’s cook!
4.8 out of 5 (5 ratings)
Prep Time
20 minutes
Cook Time
40 minutes
Servings
4 servings
Cuisine
Middle Eastern
Ingredients
- •2 large leeks, sliced into thin rings
- •3 tablespoons olive oil
- •1 cup basmati rice
- •2 cups vegetable stock
- •1/4 cup toasted hazelnuts, roughly chopped
- •1/4 teaspoon ground cinnamon
- •1/4 teaspoon ground allspice
- •Salt and pepper to taste
- •1 cup plain Greek yogurt
- •1 tablespoon lemon juice
- •1 teaspoon lemon zest
- •2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- 2
Spread the sliced leeks onto the baking sheet and drizzle with 2 tablespoons of olive oil. Season with a pinch of salt and pepper, then toss to coat. Roast in the oven for 20-25 minutes, stirring halfway through, until the leeks are caramelized and tender.
- 3
While the leeks are roasting, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from clumping.
- 4
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the cinnamon and allspice, stirring for about 30 seconds until fragrant.
- 5
Add the rinsed rice to the saucepan, stirring to coat it in the spices and oil. Pour in the vegetable stock, season with a pinch of salt, and bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- 6
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and parsley. Season with a pinch of salt and stir until smooth. Set aside.
- 7
When the rice is cooked, fluff it with a fork, then gently fold in the roasted leeks and chopped hazelnuts. Taste and adjust seasoning with additional salt and pepper if needed.
- 8
To serve, spoon the pilaf onto a platter or individual plates. Top with a generous dollop of the Lemon Parsley Yogurt and, if desired, drizzle with a bit of olive oil for extra richness. Enjoy warm.
Nutrition Information
Calories
320 calories
Protein
8g
Carbs
40g
Fat
15g
Frequently Asked Questions
Q: Can I use a different type of rice instead of basmati?
A: Yes, you can substitute basmati rice with other long-grain rice varieties like jasmine rice. However, cooking times and liquid ratios may vary. For example, jasmine rice might require slightly less cooking time. Avoid using short-grain or sticky rice, as the texture won't work well for pilaf.
Q: What can I use instead of hazelnuts?
A: If you don't have hazelnuts or prefer a different nut, you can use almonds, pecans, or walnuts. For a nut-free version, toasted sunflower seeds or pumpkin seeds are great alternatives that still add a crunchy texture.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by substituting the Greek yogurt with a plant-based yogurt, such as coconut or almond yogurt. Just make sure to choose an unsweetened variety and adjust the seasoning with lemon juice and salt as needed.
Q: What if my leeks are burning before they're tender?
A: If your leeks are browning too quickly, check your oven temperature to ensure it's accurate. You can also cover the leeks loosely with foil during the roasting process to prevent them from burning while they cook through.
Q: Can I prepare any parts of this recipe in advance?
A: Yes, you can roast the leeks and cook the rice up to one day in advance. Store them in separate airtight containers in the refrigerator. Reheat them gently on the stovetop or in the oven before assembling the dish. The Lemon Parsley Yogurt can also be prepared a few hours ahead and stored in the fridge.
Q: How should I store leftovers and reheat them?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pilaf gently in a skillet over low heat, adding a splash of vegetable stock or water if it seems dry. The Lemon Parsley Yogurt should be stored separately and added fresh after reheating.
Q: Can I add additional vegetables or proteins to this recipe?
A: Absolutely! Roasted vegetables like carrots, zucchini, or bell peppers can be folded into the pilaf for added flavor and nutrition. For protein, you can add chickpeas, grilled chicken, or pan-seared tofu to make it a more substantial meal.
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