in Recipes

Leek – Rice – Pot

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Ingredients for 2 servings:

  • 600 g leek
  • 3 tsp margarine
  • 250 ml vegetable stock
  • 50 g brown rice
  • Salt
  • Sugar or sweetener
  • Nutmeg, grated
  • 120 g cheese (Edam)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Trim and chop the leek. Heat the fat in a pan and sauté the leek. Deglaze with the broth, add the rice and salt, and simmer for about 30 minutes, until the leek and rice are tender. Season with salt, sugar, and nutmeg. Grate the Edam cheese and pour it over the vegetables, allowing it to melt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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