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Leeks with rice

Time Active work time: 15 minutes Total preparation time: 30 minutes
Yields Serves 6
Leeks with rice
1

Cut the leeks in half lengthwise and rinse out any dirt under cold running water. Pat them dry and drain on paper towels. Slice the leeks crosswise into 1/4-inch-thick slices. Set aside.

2

Spray a large nonstick skillet with cooking spray. Heat the skillet over medium heat, then add the oil. When hot, add the onions and cook until tender, about 5 minutes. Stir in the sliced leeks and cook, covered, stirring occasionally until tender, about 10 minutes.

3

Remove the stems from the dill and discard. Chop the dill, then stir it into the leeks during the last 5 minutes of cooking.

4

Add the chicken broth, rice, salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the rice is tender, about 15 minutes. Stir in the lemon juice.


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