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Lemon and Leek Rice

Here's how you make Lemon and Leek Rice
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  • Servings: 4
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 tablespoon sun-dried tomatoes packed in oil, slivered, well drained, and 1 teaspoon oil, reserved
  • 2 cups leeks, shredded (equaling 3 - 4 medium leeks)
  • 1/2 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 cup Arborio rice
  • 1 tablespoon grated lemon zest
  • 3 1/4 cups chicken broth (use good quality)
  • 1 cup fresh parsley, finely chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a very large skillet, heat the oil over medium heat. Add the leeks and sugar, and saute until the leeks begins to soften, 6 - 8 minutes. Add the tomatoes, cinnamon, salt, pepper, and rice. Cook for 2 minutes, stirring. Stir in the lemon zest, chicken broth, and parsley. Cover and simmer for 10 minutes.

  • Step 2: Remove the skillet from the heat and remove the lid; quickly place a piece of cheesecloth or a clean dish towel over the skillet and replace the lid. Let the rice steam in a warm place for 15 - 20 minutes. When all the liquid has been absorbed, the rice is ready to serve.

We hope you enjoy this recipe!

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