Buttered Rice with Leeks

Servings: 2 | Serving size: about 1 cup rice with leeks

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers.

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 to 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

While the rice is cooking, place one teaspoon of the butter in a medium skillet over medium heat.

When the butter is bubbling, add the green part of the leeks.

Cook for about 4 to 5 minutes. Stir frequently

Add the white part of the leek and cook for about 4 to 5 minutes. Stir frequently. If the leeks are done before the rice, remove the pan from the heat and set aside, leaving the leeks and sauce in the pan.

When the rice is done, add the leeks to the rice, using a rubber spatula to scrape the butter sauce from the pan into the rice.

Add the remaining 1 teaspoon of butter and the pepper to the rice and leek mixture. If the leeks have cooled while waiting for the rice to be done, place the rice and leeks back over medium heat, stirring frequently, until the rice mixture is hot.

Stir well and serve.