Trim the leeks like you would a green onion, retaining the bulb and the leaves.
Rinse thoroughly to wash away any trapped dirt and chop the leaves coarsely.
Pour just enough water in a 10 inch pan to cover the base.
Add the leeks, butter and maple syrup to the water and bring to a boil.
Cover with a tight fitting lid and steam until all the water evaporates.
Remove the lid from the pan and saute for a few more minutes until the leeks are tender.
When ready to serve, the leaves will look(and taste) like cooked spinach.
br>Wash and trim the leeks.
Using kitchen shears snip
Put bacon onions and water into a dutch oven cook till water evaporates an onion is translucent.
Add mushrooms and garlic saute 2 minutes.
add celery and saute 1 minute more.
Add stock to cover. Grate in potato and carrot add more stock if necessary. bring to a gentle boil and boil ten minutes.
Add leeks and kielbasa. And spices. Cook for 5 minutes more.
Take off burner add cream and sour cream. Salt and pepper to taste.
Place onion, bacon, and water in a dutch oven and cook until water is evaporated then saute until onions are translucent.
Add garlic and mushrooms. Saute for 1 minute.
Add spinach and celery. Saute 1 minute.
Add stock to cover and then potatoes and carrot.
Add remaining stock and spices, bring to a gentle boil then reduce to a simmer for 10 minutes.
Add kielbasa and leeks and simmer for 5 mins.
Remove from burner, add remaining ingredients and salt and pepper to taste.
Melt butter over med-high heat.
Add leeks, carrots & celery and cook until leeks are softened.
Stir in bay leaf, thyme, rice & chicken stock.
Cover & bring to boil.
Reduce heat to medium low & simmer 30 minutes.
Stir in lentils & turkey.
Cook until rice is tender (about 25 minutes longer).
Remove bay leaf & thyme sprig.
Stir in parsley & pepper just before serving.
Cook wild rice in large amount of boiling water 10 minutes;drain well.
Melt butter in large saucepan over medium heat.
Add leeks and carrots and cook until beginning to soften, about 5 minutes.
Mix in wild and converted rice.
Add 3 1/2 cups stock,salt and thyme and bring to simmer.
Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes.
Mix in pepper; adjust seasoning and serve.
(Can be prepared 20 minutes ahead. Cover and keep warm.).
igh heat; add in the wild rice; decrease heat to medium
Cook wild rice in salted water about 35 or 40 minutes.
Saute leeks and mushrooms in butter; add flour.
Heat chicken stock. Add leeks, mushrooms and roux, stirring occasionally, until flour cooks.
Add rice, the half and half, sherry, salt and pepper. (Optional, add cooked turkey sausage.)
ver medium-high heat. Add leeks, onion, and garlic. Saute until
bout 30 minutes and the wild rice for about 40 minutes
Clean the leeks using your tried & true method
killet over medium heat. Add leeks and 3/4 cup water
Cook wild rice in a large amount of boiling water 10 minutes. Drain well.
Melt butter in heavy large saucepan over medium heat. Add leeks and carrots and cook until beginning to soften, about 5 minutes.
Mix in wild and converted rice. Add 3 1/2 cups stock, salt and thyme and bring to simmer.
Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes. Mix in pepper. Adjust seasoning. (Can be prepared 20 minutes ahead, covered and kept warm.)
Makes 6 servings.
small package of mixed wild mushrooms that include porcinis). To
ow heat.
Stir in leeks and thyme.
Cover and
ell.
Wash and trim leeks, leaving some of the green
Clean leeks of dirt.
Rinse rice
5 minutes.
Meanwhile, wash leeks.
Strain porcini through a
ut before pureeing. * The original recipes suggested leaving it half-pureed
killet over medium heat. Add leeks and cook, stirring occasionally, until