Soupy Leek Rice

tastecooking.com

Rochelle

3 large leeks

4 TBSP butter

1 ¼ C Arborio rice

¼ C white wine

4 C vegetable or chicken stock

8 OZ shredded Gouda (about 2 cups)

6 eggs

salt and pepper

The recipe has no pedigree, no sense, and pretty much no rules. It’s what happens when ingredients you love have no place to go, when they stop waiting for a recipe to join and make one up on their own. Leeks stop acting like a supporting player and go all in, using the entirety of the bunch and the entirety of the leek. Even with numbers, their flavor is still soft and delicate; bolstering with rice and stock elevates them to a meal where they aren’t upstaged. From there, the rest is up to you. If you’d like this dish to commit to being a soup, add more stock; if you’d like it more solid, just let it hang out for 10 minutes and it will set up into a sliceable ricecake. You can add more vegetables that have found themselves stranded in your fridge, stir in leftover scraps of meat that you’re trying to use up, or swap out the cheese for what you have on hand. And if the thought of going off book frightens you, just follow the recipe exactly as written. You can be brave next time. The recipe has no pedigree, no sense, and pretty much no rules. It’s what happens when ingredients you love have no place to go, when they stop waiting for a recipe to join and make one up on their own. Leeks stop acting like a supporting player and go all in, using the entirety of the bunch and the entirety of the leek. Even with numbers, their flavor is still soft and delicate; bolstering with rice and stock elevates them to a meal where they aren’t upstaged. From there, the rest is up to you. If you’d like this dish to commit to being a soup, add more stock; if you’d like it more solid, just let it hang out for 10 minutes and it will set up into a sliceable ricecake. You can add more vegetables that have found themselves stranded in your fridge, stir in leftover scraps of meat that you’re trying to use up, or swap out the cheese for what you have on hand. And if the thought of going off book frightens you, just follow the recipe exactly as written. You can be brave next time.

Directions at tastecooking.com

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