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- 1 tbsp coconut oil
- 2 tsp dry white wine
- 1 c brown rice
- 2 lg leek, white part only, washed and sliced
- 2 med potatoes, peeled and diced
- 2 1/2 to 3 c water
- 1/4 c grated Parmesan
- salt to taste
1)Heat the oil in large saucepan over medium-high heat.
2)When hot, add the leeks. Reduce the heat to med and saute, stirring often til soft and limp (about 7 min).
3)Add the potatoes and stir well.
4)Add the wine and rice and stir again to mix. Pour in 2 1/2 c water. Bring to a boil over med-high. Reduce to med-low, cover and simmer until almost all the liquid is absorbed (about 20 min).
5)Add the 1/2 c water if liquid is absorbed before the rice is cooked thru.
6)Remove the rice from the heat and stir in the cheese. Replace lid and let sit 5 min. Season with salt and pepper and serve right away.