New York Times

Baked Rice With White Beans, Leeks and Lemon

Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it’s vegan, too.