From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
1. In large saucepan, melt butter and saute leeks and onions.
2. Add potatoes, carrots, and stock and boil 15 minutes.
3. Stir in rice and cook 20 minutes longer.
4. Add chopped spinach and cook 10 to 15 minutes longer.
5. Salt and pepper to taste.
6. Gradually stir in light cream and heat to serving temperature.
SERVINGS: 6
- 3 tablespoons butter
- 3 leeks, chopped
- 1 onion, chopped
- 2 potatoes, peeled and diced
- 1 carrot, sliced
- 2 quarts chicken stock
- 1/4 cup rice
- 1 pound fresh spinach, chopped
- Salt and pepper to taste
- 1/2 cup light cream
TO PREPARE:
1. In large saucepan, melt butter and saute leeks and onions.
2. Add potatoes, carrots, and stock and boil 15 minutes.
3. Stir in rice and cook 20 minutes longer.
4. Add chopped spinach and cook 10 to 15 minutes longer.
5. Salt and pepper to taste.
6. Gradually stir in light cream and heat to serving temperature.
SERVINGS: 6
