Lemon Zest Rice with Peas and Leeks

Ingredients

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Water

  2 cup or 473g

• Salt

  table

  1 dash or 0.4g

• Olive oil

  1 tbsp or 14g

• Leeks

  raw

  2 cup or 178g

• Green peas

  frozen

  1 cup or 134g

• Lemon zest

  1 tsp or 2g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Rinse the rice under cold water until the runoff is mostly clear; drain well.
2. Bring the water to a boil in a medium saucepan. Stir in the rice and a small pinch of salt, reduce to low, cover, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and fluff with a fork.
3. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, 4–5 minutes.
4. Stir in the peas and cook until heated through and crisp‑tender, about 2 minutes.
5. Add the cooked rice to the skillet and toss to combine. Stir in the lemon zest, then season to taste with salt and black pepper. Serve warm.