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Leek rice

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Ingredients for 2 servings:

  • 120 g rice
  • 30 g soup noodles
  • 100 g leek, cut into pieces
  • 250 ml vegetable stock
  • 2 tsp garlic oil
  • 10 g butter
  • 1 tbsp mixed herbs

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

vegetarian

Heat the oil in a non-stick pan and fry the noodles until golden brown, stirring constantly. Be careful, it will turn black quickly! Then add the rice and fry briefly. Add the leek and top up with the stock, stir, and bring to a boil. Cover, turn off the heat, and let it simmer for about 20-25 minutes. Do not open the lid or stir during this time. After the simmering time, fluff up the rice. Add the herbs and butter and melt the butter. Stir again. We eat this with chicken fillet, but it also goes well with meatballs or fried fish.

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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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