John Myers
Ingredients for 4 servings:
- 200 g rice
- 350 ml vegetable stock, possibly instant
- 150 ml white wine
- 1 small onion(s)
- 1 clove(s) garlic
- 400 g leek
- 100 g crème fraîche or sour cream
- 100 g mountain cheese, grated
- some pepper
- some oil for steaming
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
healthy food for every day
Peel and finely chop the onion and garlic. Heat a little oil in a pan and sauté the onion and garlic. Add the rice, sauté briefly, and then deglaze with the vegetable stock and white wine. Bring to a boil, stir, cover, and simmer over low heat for 15-20 minutes. In the meantime, wash and trim the leek, halve it lengthwise, and cut it into thin strips. Heat more oil in a pan, sauté the leek until crisp, and add it to the rice. Cook for a few minutes, adding a little water if necessary, and season with pepper. Stir in the crème fraîche and mountain cheese and heat until just hot. Note: Use the stock powder sparingly, as the cheese is already salty. For meat eaters: Fry the bacon cubes and stir them into the rice at the end.
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