Melted Leeks & Rice

Directions

1. Preheat the oven to 350°F.

2. Cut the leeks into discs 3/4" thick.
3. Heat a large, high-walled pan over medium heat. Add the olive oil and heat until shimmering.
4. Add the leeks to the pan and cook for 2-3 minutes on each side to create a sear. I use a fish spatula or a fork to make it easy.
5. Remove the pan from heat. Season with salt and pepper and drizzle with olive oil.
6. Add the rice to a mixing bowl and rinse with cold water until the water runs clear.
7. Grate the garlic with a microplane and add it to the bowl with the rice.
8. Season the rice with 1 teaspoon salt and a few turns of black pepper.
9. Pour the rice into the pot with the leeks. It's important that you put the rice in first, so that when you add the liquid it doesn't make the leeks float to the top. Pat the rice down into a flat layer, making sure to get rice in between the leeks as much as possible.
10. Slowly pour the broth and water over the rice so it doesn't disturb the rice. It should be mostly covered in liquid (it will absorb this as it cooks). Cover the pan.
11. Bake for 1 hour, until the liquid is fully absorbed and the rice is tender.
12. Run a spatula around the edge of the rice to loosen it from the pan. Place a large plate under the pan and carefully flip in one swift motion. Lift the pan to release and admire your finished product.