Lemon and Leek Rice
Created by ForeverMama on September 7, 2024
- Servings: 4
- Prep Time: 15m
- Cook Time: 40m
- Recipe #43595
Ingredients
- 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
How to Make
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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.
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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.
Nutritional Facts
- Serving Size: 1 (310.4 g)
- Calories 131.6
- Total Fat - 2.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 1318.4 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 1.8 g
- Sugars - 3 g
- Protein - 3.9 g
- Calcium - 73.7 mg
- Iron - 2.7 mg
- Vitamin C - 27.4 mg
- Thiamin - 0.2 mg