Rice with leeks
- 1 Onion (thinly chopped)
- 2 Leeks (cut in washers)
- 1 Garlic (thinly chopped clove)
- 1 Carrot (cut in cubes)
- 2 tablespoons Tomato Paste
- 200 grams Rice (suitable for pilaf or carolina)
- 1/2 cups White Wine
- 2 cups Vegetable broth
- 1 tablespoon Curry (in powder)
- 1 tablespoon Sweet Paprika
- 2 tablespoons Butter (Lurpak (optional))
- 3 tablespoons Olive oil
- Parsley (just a bit)
- Salt
- Pepper
Start with warming a wide pot and pour some olive oil in.
Sauté the onion, garlic and continue with the carrot and leeks.
Once they start turning a bit more shiny and wither, make a little room in the center of the pot and add the tomato paste and spices.
Stir all your ingredients together with a wide spoon so as everything is properly sautéed and continue with adding the rice. Stir and extinguish your dish with the wine.
When all of the wine absorbs, add in the vegetable broth and once it cooks once, immediately lower the fire in half.
Cover and slow cook everything for about 20 minutes.
Just before the dish is ready, we add the parsley and the rest of the butter.
Rice with leeks is a great dish to eat both warm and cold, so I suggest that you definitely let it cool down a bit before serving it. It's a dish you don't want to forget adding to your Lent menu.
