Camilla Marcus’ One Pot Vegetable Rice

This one-pot vegetable rice dish comes from Camilla Marcus, chef-owner of West-Bourne, an all-day restaurant in downtown New York City. Here she uses leeks and spring onions as the base, but any seasonal vegetables can be swapped in depending on your mood. Chile oil and sesame seeds are suggestions that can be improvised on accordingly: use any hot sauce or other seedy topping you have on hand.

2 tbsp olive oil (butter or ghee)

1 stalk of celery, chopped

½ onion, chopped

1 leek, remove dark green parts, white and light green portion sliced into rounds

4 garlic cloves, chopped fine

1 tsp ginger, chopped fine

¼ cup dry white wine

1 tbsp salt

1 tbsp ground pepper

1 tbsp turmeric

1 tbsp ground roasted coriander

1 bay leaf

1 lemon, zested and juiced

1 cup white rice (I like sushi or jasmine rice), rinsed until water runs clear to remove all starch

2 ½ cups vegetable or chicken stock

1 cup chopped fresh spinach

2 tbsp chili oil

1 tbsp toasted sesame seeds

1 tbsp minced chives or scallions

Heat olive oil over medium heat until melted. Add in all chopped vegetables, garlic and ginger along with salt, pepper, and spices, stir until coated and cook until onions are translucent. Add in white wine to deglaze and cook until almost all liquid has evaporated. Add rinsed rice, lemon juice and zest and stir gently for a few minutes to combine and allow the rice to soak up the flavors. Pour in vegetable stock, add bay leaf, and bring to a simmer then cover with the top. Let cook for 20 minutes on your stove.

Remove bay leaf and put rice into a bowl for serving. Top with raw chopped spinach and drizzle chili oil with a sprinkle of chives or scallions and sesame seeds to finish.

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Camilla Marcus’ One Pot Vegetable Rice