“Nutty and wonderful! Serves 8 as a main dish or 12 pre-dinner sized servings. Note: I use shiitake mushrooms, which are wonderful, and since they are large, I dice them.”
READY IN:
1hr 15mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly wash rice and place in a heavy saucepan with water and salt. Bring to a boil and simmer, covered, until tender but not too soft; about 45 minutes. Fluff with a fork and simmer another 5 minutes, uncovered. Drain well.
  2. Wash and trim leeks, leaving some of the green part. Chop leeks and mushrooms and saute in butter in a large saucepan until just tender; about 3 minutes. Stirring with a wooden spoon, sprinkle in flour and cook 1 minute. Slowly add chicken broth, blending well, and then rice. Stir with a whisk until thickened, then blend in cream and sherry. Remove from heat before it comes to a boil. Season with salt and pepper to taste.
  3. Sprinkle each serving with minced parsley.

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