Leek Rice

    40 minutes

    This is a great way make rice as a side a bit more interesting, it is cooked with leeks in beef stock, butter, nutmeg and Swiss cheese.

    6 people made this

    Serves: 4 

    • 1kg leek
    • 2 tablespoons butter
    • 1 1/2 litres beef stock
    • 400g rice
    • 50g butter
    • 100g Swiss cheese, grated
    • 1 pinch pepper, to taste
    • 1 pinch nutmeg, to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Remove the outer leek leaves and cut the leek in half longwise. Wash well and cut into about 2cm wide slices. Heat 2 tablespoons of butter in a saucepan and sauté leeks in it briefly.
    2. Add the stock to the saucepan and simmer for 5-6 minutes then add the rice and cook everything without covering or stirring for 18-20 minutes until the rice is tender and all the stock has been absorbed.
    3. Melt the rest of the butter but don't let it go brown then mix with the grated cheese. Just before serving mix the cheese with the leek. Season with the pepper and nutmeg.

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