This is one of my favorite summer meals. It has all the bright flavors I crave this time of year, and I can always make some version of it with whatever I have in my kitchen. You can switch out the fennel with other tender vegetables, the arugula for any other greens, the scallions and leeks for spring onions, ramps, green garlic, onion, or garlic scapes, and the almonds for any other nuts you have, or you can leave them out. This is a great way to use up any herbs you have–I love using a big mix of different ones. You could add a soft-boiled egg at the end, or mix in any other protein. Make it your own and know that it will be delicious no matter what.

This recipe originally appeared on Lesse’s Instagram as an installment in their Creative Class series.

Serves 4-6

Ingredients:
3 tablespoons olive oil, plus more for drizzling
2 leeks, white and light green parts thinly sliced 
1 fennel bulb, thinly sliced (fronds reserved for topping)
4 scallions, thinly sliced (dark green parts reserved for topping)
4 garlic cloves, roughly chopped
3 cups cooked rice (day-old or frozen rice works best here because it gets extra crispy)
A few big handfuls of arugula
3-4 cups chopped mixed herbs (I used fennel fronds, dill, parsley, mint, and chives)
2 lemons, zested and juiced
Sliced or crushed toasted almonds for topping (I like crushing mine and toasting them in a little olive oil in a skillet)
Flaky salt
Cracked black pepper

Preparation: 
1. Heat 1 tablespoon olive oil in a nonstick or cast iron skillet over medium heat. Add the leeks, garlic, half of the fennel, and light green and white parts of the scallions. Season with salt and pepper and sauté, stirring occasionally, until the fennel and leeks are tender and starting to get a little golden in spots. Transfer to a large serving bowl.

2. Heat 2 tablespoons olive oil in the same skillet and return to medium heat. Add the rice and use a wooden spoon or spatula to press down the rice in an even layer so it gets good contact with the pan. Leave it alone so it can get perfectly crispy (this should take about 8 minutes). Check on it by lifting the rice from the skillet on one side. It should be a nice golden brown color and stuck together in big chunks. Flip it with your spoon or spatula, working in sections if you need to, and break it into bite-sized pieces. Take it off the heat and let it cool slightly.

3. Add the arugula and the rest of the fennel to the sautéed leek mixture. Gently fold in the rice until well-combined. Toss with lemon juice, zest, a drizzle of olive oil, and most of the herbs. Season with salt and pepper to taste. Top with remaining herbs, toasted almonds, and flaky salt. Enjoy!