Swiss Rice and Leeks recipe

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Ingredients

2 pounds leeks, halved lengthwise and cut into 3/4-inch slices
5 tablespoons butter, divided
6 cups chicken stock
2 ⅓ cups uncooked white rice
1 cup shredded Gruyere cheese
1 pinch ground black pepper
1 pinch ground nutmeg

Nutrition Info

533.6 calories
carbohydrate: 80.4 g
cholesterol: 51.3 mg
fat: 17 g
fiber: 3.7 g
protein: 14.1 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1326.2 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and cook for 3 to 5 minutes. Pour in chicken stock and simmer for 5 to 6 minutes.

  2. Add rice and cook, uncovered without stirring, until rice is tender and stock has been absorbed, 18 to 20 minutes.

  3. Melt remaining butter in a saucepan over medium-low without browning. Add grated Gruyere cheese and mix into rice mixture just before serving. Season with a pinch of pepper and nutmeg.

Recipe Yield

6 servings

Recipe Note

This Swiss dish from Uri (called 'rispor') is made traditionally with Swiss cheese, but you can use Gruyere or Emmental cheese just as well.

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