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Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 1 cup 237ml Thinly-sliced leeks, white and Pale green parts only

  3. 3 cups 711ml Canned low-salt chicken broth

  4. 1/4 cup 40g / 1.4oz Long-grain white rice

  5. 10 Asparagus stalks - trimmed, and Cut into 1/2" pieces

  6. 1 cup 146g / 5.1oz Diced smoked ham (such as Black Forest)

  7. 1 1/2 tablespoons 22ml Fresh lemon juice - or more to taste

  8. 1 teaspoon 5ml Grated lemon peel

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Melt butter in heavy large saucepan over medium heat. Add leeks; saute 3 minutes. Add broth and rice; bring to boil. Reduce heat to low, cover and simmer until rice is almost tender, about 16 minutes.

  2. Add asparagus; cover and simmer until rice and asparagus are tender, about 4 minutes. Mix in ham, 1 1/2 tablespoons lemon juice and peel. Simmer 2 minutes to blend flavors. Season with salt, pepper and more lemon juice, if desired.

  3. This recipe yields 2 servings (can be doubled).

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