Swiss Rice and Leeks

Rice Side Dish - Side Dish

This Swiss dish from Uri (called 'rispor') is made traditionally with Swiss cheese, but you can use Gruyere or Emmental cheese just as well.

Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Swiss Rice and Leeks

Ingredients

2 pounds leeks

halved lengthwise and cut into 3/4-inch slices

5 tablespoons butter

divided

6 cups chicken stock

2 ⅓ cups uncooked white rice

1 cup shredded Gruyere cheese

1 pinch ground black pepper

1 pinch ground nutmeg

Vegetarian Mexican Rice

Side Dish

Directions

Step 1

Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and cook for 3 to 5 minutes. Pour in chicken stock and simmer for 5 to 6 minutes.

Step 2

Add rice and cook uncovered without stirring until rice is tender and stock has been absorbed 18 to 20 minutes.

Step 3

Melt remaining butter in a saucepan over medium-low without browning. Add grated Gruyere cheese and mix into rice mixture just before serving. Season with a pinch of pepper and nutmeg.

Nutritional Information

Swiss Rice and Leeks

Servings Per Recipe:6

Calories: 533.6

% Daily Value *

Protein: 14.1g 28%

Carbohydrates: 80.4g 26%

Dietary Fiber: 3.7g 15%

Sugars: 7.3g

Fat: 17g 26%

Saturated Fat: 9.7g 49%

Cholesterol: 51.3mg 17%

Vitamin A Iu: 2989.8IU 60%

Niacin Equivalents: 6.1mg 47%

Vitamin B6: 0.5mg 30%

Vitamin C: 18.2mg 30%

Folate: 265.3mcg 66%

Calcium: 295.3mg 30%

Iron: 6.4mg 35%

Magnesium: 67.7mg 24%

Potassium: 375.2mg 11%

Sodium: 1326.2mg 53%

Thiamin: 0.5mg 52%

Calories From Fat: 153.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.