Published by Lisa September 3rd, 2007
in Green Eating & Living and MyDocHub.
This dish combines three irresistible flavors: leeks, mushrooms and tarragon.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
1 tablespoon olive oil
2 leeks, sliced thin (white and light green parts)
1 1/2 cups Arborio Rice
3 1/2 - 4 cups Vegetable Stock
1/2 lb. baby portabello mushrooms, sliced
1 teaspoon dried Tarragon
1 teaspoon salt
Serves: 6
Cooking Time: 30 minutes - one hour
Instructions:
Heat the oil in a 3 quart saucepan and sauté the leeks for 1 minute, stirring frequently. Stir in the rice, making sure to coat it thoroughly with the oil. Stir in the mushrooms, Tarragon and salt. Reduce heat to medium and begin adding the stock, about 1/3 cup at a time, stirring constantly. Just as the rice absorbs each addition of liquid, add another 1/3 cup stock. Continue until the rice is almost done, about 30 minutes. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency. Serve in shallow soup bowls.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 6
Calories: 236
Calories from Fat: 37
Total Carbs: 44g
Dietary Fiber: 3g
Protein: 6g
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