Served with sliced tomatoes, feta cheese and crusty bread
1 tbsp olive oil
4 cups chopped leeks (white part only)
2 cups water
1 cup rice
1/2 cup coarsely chopped fresh dill
1/4 tsp each salt and pepper
In a large heavy sauce pan heat oil over medium heat; cook leaks stirring occasionally for about 5 min or until translucent, almost tender. Add water, bring to boil. Stir in rice, cover, reduce heat and simmer for about 20 min or until rice is tender and water is absorbed. Stir in dill, salt pepper. Makes 4 servings.
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