Description
This one-pot dish features leeks, turmeric, and smoked haddock rice, cooked together for a flavorful and easy meal.
Ingredients
Scale
- 1 tbsp olive oil
- 2 leeks, sliced
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 cup basmati rice, rinsed
- 2 cups vegetable broth
- 250g smoked haddock fillets, skin removed and flaked
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced leeks and cook until softened, about 5-7 minutes.
- Stir in minced garlic and ground turmeric. Cook for 1 minute until fragrant.
- Add rinsed basmati rice to the pot and stir to coat with the leek and turmeric mixture.
- Pour in vegetable broth and bring to a simmer. Cover the pot, reduce heat to low, and cook for 15 minutes, or until most of the liquid is absorbed.
- Gently stir in the flaked smoked haddock. Cover and cook for another 5 minutes, or until the fish is heated through and the rice is fully cooked.
- Remove from heat. Stir in lemon juice and season with salt and black pepper to taste.
- Garnish with fresh chopped parsley before serving.
Notes
- For extra flavor, you can add a pinch of saffron threads with the turmeric.
- If you prefer a creamier texture, stir in a tablespoon of butter or a splash of cream at the end.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg