Rice with Leeks, Peas, and Shrimp

Ready in 30 minutes and packed with vegetables. This dish with leeks, peas, and rice is an easy meal for when you're short on time. The shrimp add a festive touch.

***What is basmati rice?

This is a type of rice with veryfine, relativelylonggrains. Because of this, it doesn’t take as longto cook, making it ideal for aquickdish like this. The name is derived from the Sanskrit word for “fragrant.” The rice has a nutty aroma. 

**How can I substitute the cream with a lactose-free or plant-based alternative?**

You can substitutesoy cream for regular cream here. It’s lighter, plant-based, and will provide a similar consistency and mouthfeel in this dish.  

*How can I substitute the shrimp for a vegetarian dish?

Replace the shrimp with100 g of cashewsand50 g of pine nuts, which you’ll toastin a non-stick pan. Place the pan on the stove and, in the meantime, follow all the other steps in this recipe. That way, it won’t take any extra time or effort. Justkeepacloseeye onthem so they don’t burn. 

The Recipe

Ingredients (serves 2): 

• 125 g basmati rice***
• 400 g leeks
• 100 g (soy) cream**
• 150 g peas
• 200 g shrimp*
• 12 g fresh parsley
• 6 g fresh dill
• Salt and pepper

Preparation (30 minutes):

1. Putwateron to boil for the rice. 
2. Meanwhile, cut theleeksinto 0.3 cm-thick rings. 
3. Sauté in a little olive oil. 
4. Add thepeasand thecream. 
5. Add thericeto the water as soon as it comes to a boil. Add the bouillon cube. Let it cook for 10 minutes. 
6. Cook theshrimpvery briefly (no more than 2 minutes, because they get tough quickly). Season with salt and pepper. 
7. Finely chop theparsleyanddill. 
8. Mix the rice into the vegetables and season with salt and pepper. 
9. Arrange a thin layer of the vegetable-rice mixture on attractive plates, top with the shrimp, and garnish with the herbs. 

Enjoy!

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