Braised Leeks and Arborio

Serve with humus and warm pita bread

  • 6 large (or 8) small leeks
  • 2 cups carrots
  • 3 cups chicken stock
  • 1 cup arborio rice
  • 3 tablespoons olive oil 
  • cut ends and tops off of leeks, split lengthwise open leeks and rinse throughly to get all the sand out of leeks
  • place leeks in the roasting pan, cover with olive oil -cover pan with foil
  • place in oven for 1 hour-lifting off the bottom every 15 minutes
  • remove from oven, add carrots, rice and chicken stock
  • cover with foil and place back in oven and cook until carrots and rice are tender.  Add more stock if needed
Braised Leeks and Arborio
Total Time:
Prep Time:0 min.
Cook Time:0 min.
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