Next time you find inexpensive leeks at the store, why not try a tasty and nutritious meal which they can shine? Leeks form the centerpiece to this vegetarian meal and all the other flavors are traditional German, as well.
Serves 2 - 3 people.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- ***Rice***
- 3/4 c. brown rice
- 1 1/2 c. broth or water
- 2 T. chopped chives
- Freshly grated nutmeg
- 3 oz. Emmentaler cheese, shredded (about 3/4 cup)
- ***Leeks***
- 2 large leeks (about 500 grams)
- 1 T. oil
- 1/2 tsp. dried marjoram
- 1 T. lemon juice
- 1/4 c. vegetable broth
- 1/2 c. cream
- 1/2 tsp. salt
- 3 oz. toasted, chopped walnuts (about 1/2 cup)
- 2 tsp. toasted sesame seeds (optional)
Preparation:
Start rice by combining rice with broth or water (add 1/2 teaspoon salt to water) in a pot with a tight-fitting lid. Bring to a boil, stir once, reduce heat, cover and simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork. A rice cooker may be used with the same water-to-rice ratio.
Mix rice with chives, a pinch of freshly grated nutmeg and cheese (you may use cheese of your choice). Form patties with wet hands and place on cookie sheet. You may wish to use some non-stick spray or tin foil to keep clean up easy.
Bake rice cakes at 350°F until cheese is melted and underside crisp, about 25 minutes. You may also broil the patties if they are not crisp or brown enough for you. They will still be a little gooey and will harden as they cool.
Just before rice is done, but before you bake the patties, start cooking the leeks.
Clean the leeks (slice through the green 3/4 of the way and hold leaves under running water to remove dirt. Here are complete instructions for cleaning leeks.
Slice leeks into about 3/4 inch widths on the diagonal. Use as much leek as you like. I like to add most of the green leaves as well as the whiter chunks.
Heat the oil in a frying pan with lid and add leeks. Sprinkle the marjoram on top and sauté for 2 minutes. Cover pan and cook for about 5 minutes.
Add lemon juice, broth, cream and salt. Simmer for 10 - 15 minutes, or until leeks are soft enough and sweet enough for you.
Serve with rice cakes from the oven. Sprinkle the walnut pieces and sesame seeds over the top.
Tip: You may serve with plain rice or rice cooked in broth with chives and cheese sprinkled on top to save time.
To toast walnut pieces, place in a small sauté pan over medium heat and shake the pan every few minutes until nuts are fragrant and lightly browned.
