Cock-a-leekie rice

A winter dinner variation of cock-a-leekie soup. This is a great meal to have the week you bake a chicken. Take the leftover meat and chop it, and make stock from the carcass.

Prep:
Leeks – chop three large leeks.
Rice – make rice.
Spices – in a small bowl mix 1 tsp. thyme, 1/8 tsp. tarragon, a sprig of fresh parsley or 1/2 tsp. dry, salt to taste.

Fry:
In a large pan (frying pan, wok, large pot) heat grapeseed or other high smoke point oil. Saute leeks for a few minutes. Add rice, chicken, and spices. Turn until the food is heated and the flavors meld.

Make a well in the middle of the pan. Crack an egg into the well and mix into the rice. Take off stove – carryover heat will finish it.

Cock-a-leekie rice

Cock-a-leekie rice


Leave a Reply

Your email address will not be published. Required fields are marked *