3 cups cooked long-grain jasmine or basmati rice with ½ teaspoon turmeric added to the cooking water
2½ tablespoons olive oil
4 cups ¼-inch slices of leeks including the tender leaves, about 2 medium leeks
1 large clove green garlic, minced
¼ cup chopped fresh parsley
1 tablespoon finely chopped mint leaves
1 tomato, cut into ¼-inch dice
A handful of dried currants plumped in warm water and drained
A handful of toasted pine nuts
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Sea salt and freshly ground pepper to taste
1. While you are cooking the rice, heat ½ tablespoon of the oil in a large skillet over medium-high heat. Saute the leeks until barely tender, stirring frequently, about 5 minutes. Stir in the garlic after 3 minutes.
2. In a salad bowl, use a fork to mix the warm leeks with the parsley, mint, tomato, currants, and pine nuts in that order. Add the rice and mix the same way with the fork, then blend in the remaining 2 tablespoons of olive oil and the remaining ingredients. Taste for seasoning.
3. Serve at room temperature in pretty bowls, or heaped on top of romaine lettuce leaves.