Rice and Leeks


Photo: Cardassiana
Print this recipe

Ingredients

120 grams of rice
a pocket of saffron
4 leeks
oil
1/2 a vegetable bouillon cube
cream cheese (like Philadelphia)
parmesan

Preparation

1
Slice the leeks and throw them in a pan to brown.
2
When they are browned, add the rice and toast it for a minute, then add water and the vegetal bouillon cube .
3
Keep adding water until the rice is soft.
4
When it's almost cooked add the philadelphia and stir.
5
When the dish is on the table sprinkle with Parmesan.
.

Yield:

1.0 servings

Added:

Thursday, January 6, 2011 - 3:41am

Creator:

Related Cooking Videos