One pot leek, turmeric & smoked haddock rice

Name: One pot leek, turmeric & smoked haddock rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 3 leeks; 50 g unsalted butter; 500 g basmati rice, rinsed; ½ tsp turmeric; 2 tsp ground cumin; 400 g can chickpeas, drained; 1 L chicken or vegetable stock, made with 2 cubes; 240 g packs 2 traditionally smoked haddock fillets, cut into 5cm chunks; 2 green chillies, sliced; 20 g pack dill, chopped

Comforting rice, fragranced with sweet leeks, earthy spices and smoky fish.

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HealthyLow in saturated fat1 of your 5 a day

Serves6
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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3 leeks
50g unsalted butter
500g basmati rice, rinsed
½ tsp turmeric
2 tsp ground cumin
400g can chickpeas, drained
1 L chicken or vegetable stock, made with 2 cubes
2 x 240g packs 2 traditionally smoked haddock fillets, cut into 5cm chunks
2 green chillies, sliced
½ x 20g pack dill, chopped

Cut the leeks in half lengthways, then wash thoroughly and slice into half moons. Melt the butter in a large casserole over a medium heat. Once foaming, add the leeks and cover with the lid. Cook, stirring occasionally, for 8-10 minutes until the leeks have softened.
Stir in the rice, spices and chickpeas, and coat the rice and chickpeas in the spices. Pour in the stock, bring to the boil, then cover with the lid and lower the heat as far as it will go. Cook for 15 minutes.
Gently stir in the fish chunks, cover and cook for 5 minutes, then remove from the heat and leave to stand with the lid on for 5 minutes more until the rice is tender and the fish is cooked through, opaque and flakes easily.
Spoon onto warm plates, top with the chillies and dill, then serve.