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1 cup leeks, cleaned and sliced thinly
Cook leeks and onion in oil until translucent. Add tomatoes and garlic. Stir over moderate heat for 5 minutes. Add liquid and rice, and bring to boil.
Add herbs and saffron, season to taste. Simmer covered for 45 minutes. Garnish with additional fresh herbs, if desired.
Posted by Rae Stern
Nutritional Info Per Serving: N/A
1/2 cup onions, sliced thinly
3 tbsp. olive oil
3 cups canned crushed tomatoes
4 large cloves garlic, crushed
5 cups water or chicken stock
1/4 cup raw rice
1 tbsp. parsley
1 bay leaf
1/4 tsp. thyme
6 to 10 fresh basil leaves
1/2 tsp. saffron
Salt, to taste
Black pepper, to taste
1 pinch sugar
Additional fresh herbs for garnish, if desired