Baked Carrot-and-Leek Pilaf

Name: Baked Carrot-and-Leek Pilaf
Prep time: 15 min
Total time: 120 min
Ingredients: 3 medium leeks, white and light-green parts only, halved lengthwise, cut into ½-inch pieces, and washed well (2 cups); 1.5 pounds carrots, peeled and sliced a scant ½ inch thick (3 ½ cups); 2 cinnamon sticks; 2 tablespoons fresh thyme leaves; 2 bay leaves; 0.5 cup extra-virgin olive oil; Kosher salt (we use Diamond Crystal) and freshly ground pepper; 2 cups basmati rice, rinsed and drained well; 2 cups boiling water

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By

Lauryn Tyrell

Updated on March 18, 2022

baked carrot and leek pilaf — Photo: Lennart Weibull

Prep Time:

15 mins

Total Time:

2 hrs

Servings:

8

A beautiful baked rice dish, this recipe is a great oven-to-table way to feed a crowd, whether it is accompanying grilled lamb or served on its own as a vegan main.

Ingredients

3 medium leeks, white and light-green parts only, halved lengthwise, cut into ½-inch pieces, and washed well (2 cups)
1 ½ pounds carrots, peeled and sliced a scant ½ inch thick (3 ½ cups)
2 cinnamon sticks
2 tablespoons fresh thyme leaves
2 bay leaves
½ cup extra-virgin olive oil
Kosher salt (we use Diamond Crystal) and freshly ground pepper
2 cups basmati rice, rinsed and drained well
2 cups boiling water

Directions

Preheat oven to 375°F. Arrange leeks, carrots, cinnamon, thyme, and bay leaves in a 3-quart baking dish (such as a 9-by-13-inch). Pour in oil, sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper, and toss to combine. Bake until vegetables are soft and beginning to caramelize, about 1 hour. Remove from oven; stir vegetables, then sprinkle rice evenly over top without stirring together.
Increase oven temperature to 450°. Sprinkle teaspoon salt and teaspoon pepper over rice, then pour boiling water over. Carefully cover dish tightly with parchment-lined foil and bake until rice is cooked, 30 to 35 minutes more. Remove from oven and let stand, covered, 10 minutes. Uncover, gently fluff with a fork, and serve.