Braised Leeks with Creamy Lemon Beans, Crispy Herb Rice, and Warm Hazelnut Parsley Oil

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Pat the cleaned leeks very dry. Place them on a baking tray or oven-safe skillet, rub with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   2. Sear the leeks in a large skillet over medium-high heat for 3 to 4 minutes on the cut side, until colored. Add the vegetable broth to the skillet or pour it into the tray, cover with foil, and transfer to the oven. Roast at 220 °C / 425 °F for 15 minutes. Uncover and roast 8 to 10 minutes more, until very tender with browned edges.

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   3. Meanwhile, make the creamy beans. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds. Add the white beans, sweet paprika, zest of half the lemon, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the water. Cook for 5 to 6 minutes, stirring.

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   4. Lightly mash about one-third of the beans with a spoon or masher to create a creamy but still chunky texture. Keep on low heat for 2 more minutes. Taste and adjust with more salt or a few extra drops of lemon juice if needed.

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   5. For the crispy rice, heat 1 tablespoon olive oil in a wide nonstick skillet over medium-high heat. Add the cooked cold rice in as even a layer as possible and leave it undisturbed for 3 minutes so it starts to brown.

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   6. Stir the rice, then add the scallions, half of the chopped parsley, the remaining grated garlic clove, 1/4 teaspoon salt, a pinch of black pepper, and the red pepper flakes if using. Cook 4 to 5 minutes more, stirring only as needed, until there are crispy bits throughout.

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   7. Make the warm hazelnut parsley oil. In a small skillet or saucepan, warm the remaining 1 tablespoon olive oil over low heat. Add the toasted hazelnuts, the rest of the chopped parsley, the sherry vinegar, and the remaining lemon zest. Warm for 30 to 45 seconds without over-frying.

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   8. To serve, spoon the creamy beans into shallow bowls. Arrange the braised leeks on top, add the crispy rice, and finish with the warm hazelnut parsley oil. Grind a little more black pepper over everything and serve immediately.