Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
This dish combines three irresistable flavors: leeks, mushrooms and tarragon.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 1 tablespoon olive oil
  • 2 leeks, sliced thin (white and light green parts)
  • 1 1/2 cups Arborio Rice
  • 3 1/2 - 4 cups Vegetable Stock
  • 1/2 lb. baby portabello mushrooms, sliced
  • 1 teaspoon dried Tarragon
  • 1 teaspoon salt
  • Serves: 6
    Cooking Time: 30 minutes - one hour
    Instructions:
    Heat the oil in a 3 quart saucepan and sauté the leeks for 1 minute, stirring frequently. Stir in the rice, making sure to coat it thoroughly with the oil. Stir in the mushrooms, Tarragon and salt. Reduce heat to medium and begin adding the stock, about 1/3 cup at a time, stirring constantly. Just as the rice absorbs each addition of liquid, add another 1/3 cup stock. Continue until the rice is almost done, about 30 minutes. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency. Serve in shallow soup bowls.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 6
    Amount Per Serving 
    Calories 236
    Calories from Fat 37
     % Daily Value*
    Total Fat 4g6%
      Saturated Fat 1g3%
      Mono Fat 2g 
    Sodium 667mg28%
    Total Carbs 44g15%
      Dietary Fiber 3g13%
      Sugars 2g 
    Protein 6g 
    Iron13%
    Calcium4%
    Vitamin B-615%
    Vitamin C5%
    Vitamin E4%
    Vitamin D7%
    Vitamin A12%
    Selenium26%
    Manganese95%
    Copper15%
    Zinc8%
    Pantothenic acid12%
    Niacin20%
    Riboflavin12%
    Thiamin13%
    Folate8%
    Potassium8%
    Phosphorus20%
    Magnesium20%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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