- 2 pounds leeks, halved lengthwise and cut into 3/4-inch slices
- 5 tablespoons butter, divided
- 6 cups chicken stock
- 2 1/3 cups uncooked white rice
- 1 cup shredded Gruyere cheese
- 1 pinch ground black pepper
- 1 pinch ground nutmeg
- Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and cook for 3 to 5 minutes. Pour in chicken stock and simmer for 5 to 6 minutes.
- Add rice and cook, uncovered without stirring, until rice is tender and stock has been absorbed, 18 to 20 minutes.
- Melt remaining butter in a saucepan over medium-low without browning. Add grated Gruyere cheese and mix into rice mixture just before serving. Season with a pinch of pepper and nutmeg.
10/23/2019
recipepes.com
swiss rice and leeks, recipe
PT15M
PT1H
5
455 calories
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