Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4
INGREDIENTS:
- 3/4 lb. (320 g) rice
- 1 lb. (400 g) medium potatoes
- 1/4 lb. (120 g) leeks, sliced
- 2 tbsp. (30 g) butter
- 1 1/2 quarts (1.5 l) hot
- vegetable or meat stock
- salt and pepper
INSTRUCTIONS:
- Peel the and dice the potatoes.
- Melt the butter in a saucepan, and lightly cook the leeks. Add the potatoes and the rice, and then pour in the broth a little at a time.
- Cook, stirring frequently and adding more broth as it gradually becomes absorbed. Season to taste with salt and pepper and serve.
