Rice with Leeks, Ginger & Cumin

prep 10 mins cook 10 mins
  • 2 large leeks
  • 1 tablespoon olive oil
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon cumin powder
  • 400 g (13 oz) cooked long-grain rice
  • salt and pepper

Trim the leeks and wash carefully. Drain them and slice into thin rounds.

Heat the olive oil in a large nonstick saucepan. Add the grated ginger, turn with a spoon, then add the cumin powder. Add the sliced leeks, season and cook for around 10 minutes, stirring regularly. If necessary, add 1 or 2 tablespoons of water to keep the mixture from sticking. Season to taste.

Add the cooked rice to the pan and fluff up the grains with a fork. Serve hot.

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