Spring Veggie and Rice Bowl

I decided to tweak/vegetarianize a Rachael Ray recipe (#122 of her 365: No Repeats book). It came out pretty well. It's not terribly fancy, but it's simple and tastes very fresh and healthy.

Spring Veggie and Rice Bowl

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 medium leeks, trimmed of tough tops and roots
1 bay leaf
1 cup shredded carrots
2 celery ribs, chopped
3 tablespoons fresh thyme leaves (5 or 6 sprigs), chopped
6 cups chicken stock
1 1/2 cups brown rice
1 cup frozen peas
A handful of fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
1 cup slivered almonds

Place almonds in a dry skillet over medium heat. Toast until fragrant and starting to brown. Set aside.

Cut the leeks in half lengthwise, then slice into 1/2-inch half-moons. Place the leeks in a colander and wash under cold running water, separating the layers and releasing all the grit. You can also place the sliced leeks in a large bowl of cold water and swish them around like a washing machine. The grit will fall to the bottom of the bowl. Drain the leeks well.

Heat a large nonstick skillet over medium heat. Add extra-virgin olive oil and butter. When the butter melts into the oil, add the leeks, bay leaf, carrots, celery, and thyme. Cook until leeks wilt and other vegetables start to soften a bit. Add chicken stock and bring the mixture to a boil. Stir in the rice and cook until the rice is just tender, about 45 minutes. Stir in peas, parsley, salt and pepper. Heat through. Serve in bowls and top with toasted almonds.