Carrot, Leek and Rice Dish

4 servings

Agnes

Carrot, Leek and Rice Dish

Ingredients
6 carrots peeled and diced
2 leeks – White and pale green parts only, washed and sliced
2 cloves garlic, minced
1 tbsp unsalted butter or oil
½ tsp thyme
¼ tsp oregano
1 bay leaf
4 cups chicken or vegetable stock
¼ cup long grain white rice
1 cup peas
Juice of 1 lemon
Salt and pepper to taste

Cheese toasts ingredients:
4 large bread slices
Olive oil
1 cup white cheddar cheese, grated

Instructions
In large frying pan, saute carrots, leeks and garlic in butter until leeks are softened. Add spices, stock and rice. Bring to a boil then reduce to medium-low. Simmer, uncovered until rice is tender about 15 min.  Add peas to heat through. Remove the bay leaf. Add the lemon juice, salt and pepper. Garnish with cheese toasts.

Cheese toasts
Preheat oven to 400 F. Drizzle 4 large slices of bread with olive oil and top with cheese.  Place bread on baking sheet. Toast in the oven until cheese has melted and bread is crispy, approximately 8 minutes.
Cut each slice into bite-size squares.

Variation 
Use brown rice. Simmer, uncovered until rice is tender about 30 minutes before adding peas.

Ingredients for Carrot, Leek and Rice Dish

Barbecued boneless chicken breast