Red and Black Rice With Leeks and Pea Tendrils

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin
• Salt to taste
• 2 teaspoons thyme leaves
• 3 cups cooked wehani rice or bhutanese red rice
• 1 cup cooked black rice, either japonica or chinese black rice
• 1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach
• Salt and freshly ground pepper

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