This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
Coraline was disgusted. "Daddy," she said, "you've made a recipe again.'
"It's leek and potato stew with a tarragon garnish and melted Gruyere cheese," he admitted.
-Neil Gaiman, Coraline
Buttered rice is great. Buttered leeks are great. Buttered rice and buttered leeks together? Fantastic. This makes a great side dish for almost any fish.
Brown rice does take longer to cook and some people like their rice a firmer and others a bit softer. If you like it a bit softer, add an extra half cup of water. When cooking brown rice it is important to keep the pan partially covered with a lid so that the water doesn't boil off too fast. Set the heat so the rice is just at a simmer and cover with the lid set to one edge of the pan, leaving about a 1/2 inch opening.
Leeks are a member of the onion family but with a milder sweeter flavor. They look like overgrown green onions or scallions. The white part grows below ground, so leeks are usually pretty dirty and need plenty of washing.
Cut the leek at the lower end of the green top and run water over the leaves as they separate. Usually the rings of the white part have dirt embedded in them towards the top. Slice the leek in an X across the top and gently clean the dirt from between the rings under cold water.
4 ounces leeks = 69 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 16g carbohydrates, 23mg sodium, 0mg cholesterol
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.
|2 1/2 cups||water|
|1/2 cup||long grain brown rice|
|2 tsp||unsalted butter|
|1 medium||leek (sliced lengthwise and then thinly crosscut into half moons)|
|fresh ground black pepper (to taste)|
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.
Serving size = about 1 cup rice with leeks
Servings = 2
Amount Per Serving
|Calories 309||Calories from Fat 52|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 60g||18%|
|Dietary Fiber 5g||18%|
|Vitamin A 56%||Vitamin C 36%|
|Calcium 13%||Iron 22%|
|Vitamin K 81 mcg||Potassium 410 mg|
|Magnesium 114 mg|